Thermally generated flavors：Maillard, microwave, and extrusion processes

Corporate Authors: American Chemical Society. Meeting 1992 Washington, D.C.); American Chemical Society. Division of Agricultural and Food Chemistry
Group Author: Morello Michael J 1953-; McGorrin Robert J 1951-; Parliment Thomas H 1939-
Published: American Chemical Society,
Publication Dates: 1994.
Call Number: TS201-532/T411/1992/