Research Catalog

Thermally generated flavors : Maillard, microwave, and extrusion processes /

Title
Thermally generated flavors : Maillard, microwave, and extrusion processes / Thomas H. Parliment, editor, Michael J. Morello, editor, Robert J. McGorrin, editor; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992.
Author
Parliment, Thomas H., 1939-

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Details

Additional Authors
  • American Chemical Society. Division of Agricultural and Food Chemistry. http://id.loc.gov/authorities/names/n79007703
  • American Chemical Society. Meeting (204th : 1992 : Washington, D.C.)
  • McGorrin, Robert J., 1951-
  • Morello, Michael J., 1953-
Description
x, 492 p. : ill.; 24 cm.
Subject
  • Food > Extrusion > Congresses
  • Maillard reaction > Congresses
  • Microwave cooking > Congresses
ISBN
084122742X
LCCN
93036609
Owning Institutions
Princeton University Library