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Browned flavors: analysis, formation, and physiology : 250th American Chemical Society national meeting & exposition : 2015, Boston, MA. (ACS Symposium Series ; 1237)

Browned flavors: analysis, formation, and physiology : 250th American Chemical Society national meeting & exposition : 2015, Boston, MA. (ACS Symposium Series ; 1237)
Paper図書
American Chemical Society[2016]<M17-19-1188>
National Diet Library
  • LCCTP372.55.M35

Controlling Maillard pathways to generate flavors. : 238th ACS national meeting : Aug 2009, Washington, DC. (ACS Symposium Series ; 1042)

Controlling Maillard pathways to generate flavors. : 238th ACS national meeting : Aug 2009, Washington, DC. (ACS Symposium Series ; 1042)
Paper図書
American Chemical Societyc2010.<M17-11-3014>
National Diet Library
  • LCCTP372.55.M35

Process and reaction flavors : recent developments. : ------. (ACS Symposium Series ; 905)

Process and reaction flavors : recent developments. : ------. (ACS Symposium Series ; 905)
Paper図書
American Chemical Societyc2005.<M17-05-1644>
National Diet LibraryOther Libraries in Japan
  • LCCTP372.55.M35

Browned flavors : analysis, formation, and physiology

Browned flavors : analysis, formation, and physiology
Paper図書
Michael Granvogl, Devin Peterson, Peter Schieberle, editor[s] ; sponsored by the ACS Division of Agricultural and Food ChemistryAmerican Chemical Societyc2016
Other Libraries in Japan
  • LCCTP372.55.M35

Controlling maillard pathways to generate flavors

Controlling maillard pathways to generate flavors
Paper図書
[edited by] Donald S. Mottram, Andrew J. Taylor ; sponsored by the ACS Division of Agricultural and Food ChemistryAmerican Chemical Societyc2010
Other Libraries in Japan
  • LCCTP372.55.M35

The Maillard reaction in foods and nutrition / George R. Waller, editor, Milton S. Feather, editor. (ACS symposium series)

The Maillard reaction in foods and nutrition / George R. Waller, editor, Milton S. Feather, editor. (ACS symposium series)
Paper図書
American Chemical Society1983.<M15-A53>
National Diet LibraryOther Libraries in Japan
  • LCCTP372.55.M35

Enzymatic browning and its prevention

Enzymatic browning and its prevention
Paper図書
Chang Y. Lee, editor, John R. Whitaker, editorAmerican Chemical Society1995
Other Libraries in Japan
  • LCCTP372.55.M35

Thermally generated flavors : Maillard, microwave, and extrusion processes

Thermally generated flavors : Maillard, microwave, and extrusion processes
Paper図書
Thomas H. Parliment, Michael J. Morello, Robert J. McGorrin, editor ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992American Chemical Society1994
Other Libraries in Japan
  • LCCTP372.55.M35

Amino-carbonyl reactions in food and biological systems : proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July 1985 ja us

Amino-carbonyl reactions in food and biological systems : proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July 1985 ja us
Paper図書
edited by Masao Fujimaki, Mitsuo Namiki, and Hiromichi KatoKodansha1986
Other Libraries in Japan
  • LCCTP372.55.M35

The Maillard reaction in foods and nutrition

The Maillard reaction in foods and nutrition
Paper図書
George R. Waller, editor, Milton S. Feather, editorAmerican Chemical Society1983
Other Libraries in Japan
  • LCCTP372.55.M35

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