Maillard reactions in food; chemical, physiological and technological aspects
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| Format: | Texto biblioteca |
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Oxford (UK) Pergamon Press
1981
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| Subjects: | FOODS, CHEMISTRY, CHEMICAL REACTIONS, HEAT TREATMENT, PRESERVATION, FOOD TECHNOLOGY, BIOCHEMISTRY, PRODUIT ALIMENTAIRE, CHIMIE, ALIMENTOS, QUIMICA, REACTION CHIMIQUE, TRAITEMENT THERMIQUE, TECHNOLOGIE ALIMENTAIRE, BIOCHIMIE, REACCIONES QUIMICAS, TRATAMIENTO TERMICO, PRESERVACION, TECNOLOGIA DE LOS ALIMENTOS, BIOQUIMICA, |
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