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Document type:
Buch 
Author(s):
Schleicher, Erwin; Somoza, Veronika; Schieberle, Peter 
Title:
The Maillard Reaction 
Subtitle:
Recent advances in food and biomedical sciences 
Bookseries title:
Annals of the New York Academy of Sciences 
Bookseries volume:
1126 
Publisher:
Blackwell Publishing 
Publisher address:
Boston, Massachusetts, USA 
Pages:
500 S. 
Year:
2008 
Print-ISBN:
978-1-57331-719-1 
Language:
en 
TUM Institution:
Lehrstuhl für Lebensmittelchemie 
Format:
Text 
Ingested:
08.05.2008 
Last change:
08.05.2008