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The Maillard reaction / S. E. Fayle, J. A. Gerrard.

By:

Fayle, S. E

Contributor(s):

Gerrard, Juliet A

Material type: Text

Text

TextSeries: RSC food analysis monographsPublication details: Cambridge : Royal Society of Chemistry, c2002.Description: xiv, 120 p. : ill. ; 24 cmISBN:

0854045813

Contained works:

Royal Society of Chemistry (Great Britain)

Subject(s):

DDC classification:

664 22

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Includes bibliographic references and index.

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