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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

ACS symposium series

ACS symposium series
Paper図書
American Chemical Society1974-
Other Libraries in Japan
  • Related Material...er 15-16, 1978 Thermally generated flavors : Maillard, microwave, and extrusion processes Organometals and organometall...

Thermally generated flavors : maillard, microwave, and extrusion processes : Symposium : 204th National meeting : Aug 1992, Washington, DC. (ACS Symposium Series ; 543)

Thermally generated flavors : maillard, microwave, and extrusion processes : Symposium : 204th National meeting : Aug 1992, Washington, DC. (ACS Symposium Series ; 543)
Paper図書
<M17-94-1225>
National Diet LibraryOther Libraries in Japan

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