Thermally generated flavors : Maillard, microwave, and extrusion processes / Thomas H. Parliment, Michael J. Morello, Robert J. McGorrin, editors
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| | | | | Thermally generated flavors : Maillard, microwave, and extrusion processes. - Washington, DC , 1994. |
| | x, 492 p. : ill. ; 25 cm ACS symposium series 543. | | Developed from a symposium sponssored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, DC, August 23-28, 1992. | | ISBN 084122742X. | | | | 1. Maillard reaction - Congresses 2. Food - Extrusion - Congresses 3. Microwave cookery - Congresses.I. Parliment, Thomas H.,1939- II. Morello, Michael J.,1953- III. McGorrin, Robert J.,1951- IV. American Chemical Society. Meeting V. American Chemical Society. Division of Agricultural and Food Chemistry VI. Title VII. Series | | | Library : UiTM Shah Alam |
| | Accn No. | Item Status | Add Id | Location | SMD | Item Category | | 387137 | Shelf | | PERPUSTAKAAN TUN ABDUL RAZAK(P1) | BOOK | RAK TERBUKA (OPEN SHELVES) |
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