Journals Higher Education

£117.50

Hardback

Published: 29 March 2018

164 Pages | 42

227x152mm

ISBN: 9780841231856


Bookseller Code (AJ)

Browned Flavors

Analysis, Formation, and Physiology

Edited by Michael Granvogl, Devin Peterson, and Peter Schieberle

ACS Symposium Series

  • Thoroughly covers the applications of the Maillard reaction
  • Relevant to a number of areas including the food sector, academia, industry, and governmental institutions
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