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- Title:
The Maillard Reaction
- Subtitle:
- Recent advances in food and biomedical sciences
- Document type:
- Buch
- Author(s):
- Schleicher, Erwin; Somoza, Veronika; Schieberle, Peter
- 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
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