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The nature of the chemical groupings responsible for the colour of the products of the Maillard reaction
No description available.
Links & Downloads
http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.351087
Tags
572
Character of cooked foods
Additional Fields
Identifer
oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:351087
Date
January 1982
Creators
O'Reilly, R.
Publisher
University of Reading
Source Sets
Ethos UK
Detected Language
English
Type
Electronic Thesis or Dissertation
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