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

The file will be sent to you via the Telegram messenger. It may take up to 1-5 minutes before you receive it.

Note: Make sure you have linked your account to Z-Library Telegram bot.

The file will be sent to your Kindle account. It may take up to 1–5 minutes before you receive it.

Please note: you need to verify every book you want to send to your Kindle. Check your mailbox for the verification email from Amazon Kindle.