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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

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Subject HeadingMaillard reaction -- Congresses Food -- Extrusion -- Congresses Microwave cookery -- Congress...
Subject Heading (ID)Maillard reaction -- Congresses Food -- Extrusion -- Congresses Microwave cookery -- Congress...

Extrusion technology for the food industry

Paper図書

edited by Colm O'ConnorElsevier Applied Sciencec1987

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Subject HeadingFood -- Extrusion -- Congresses
Subject Heading (ID)Food -- Extrusion -- Congresses

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