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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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