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The Maillard Reaction

By: Fayle, S. E.-Gerrard, Juliet AMaterial type: TextTextLanguage: English Series: RSC Food Analysis MonographsPublication details: Royal Society of Chemistry 2002 ISBN: 9781847552105Subject(s): Maillard reaction | TECHNOLOGY & ENGINEERING / Food Science / GeneralDDC classification: 664 LOC classification: TP372.55.M35 F39 2002ebOnline resources: Click here to access online
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