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Thermally generated flavors : Maillard, microwave, and extrusion processes

Thermally generated flavors : Maillard, microwave, and extrusion processes
紙図書
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
全国の図書館
  • 件名Maillard reaction -- Congresses Food -- Extrusion -- Congresses Microwave cookery -- Congress...
  • 件名（識別子）Maillard reaction -- Congresses Food -- Extrusion -- Congresses Microwave cookery -- Congress...

Extrusion technology for the food industry

Extrusion technology for the food industry
紙図書
edited by Colm O'ConnorElsevier Applied Sciencec1987
全国の図書館
  • 件名Food -- Extrusion -- Congresses
  • 件名（識別子）Food -- Extrusion -- Congresses

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