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Maillard reactions in chemistry, food and health: edited by Theodore P. Labuza, Gary A. Reineccius, Vincent Monnier, John O'Brien and John Baynes, (The Royal Society of Chemistry, 1994. £6750 (xviii + 440 pages) ISBN 0 85186 802 9
Mike LewisVolume:
7
Year:
1996
Language:
english
DOI:
10.1016/0924-2244(96)81370-7
File:
PDF, 138 KB
english, 1996