Browned flavors : analysis, formation, and physiology

著者

• Granvogl, Michael
• Peterson, Devin
• Schieberle, Peter
• American Chemical Society. Division of Agricultural and Food Chemistry

書誌事項

Browned flavors : analysis, formation, and physiology

Michael Granvogl, Devin Peterson, Peter Schieberle, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry

（ACS symposium series, 1237）

American Chemical Society , Distributed in print by Oxford University Press, c2016

注記

Includes bibliographical references and indexes

詳細情報

• NII書誌ID(NCID): BB25735449
• ISBN:
  • 9780841231856
• LCCN: 2016048748
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Washington, DC,[Oxford]
• ページ数/冊数: x, 153 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TP372.55.M35
  • DC23 : 660/.2832
• 件名:
  • LCSH : Maillard reaction
  • LCSH : Cooking
  • LCSH : Chemical reactions
  • LCSH : Food -- Analysis
  • LCSH : Sugars
• 親書誌ID:
  • BA00073096