Thermally Generated Flavors: Maillard, Microwave and Extrusion Processes (ACS Symposium Series 543) - edited by Thomas H. Parliment, Michael J. Morello and Robert J. McGorrin, American Chemical Society, 1994. $109.95 (x + 492 pages) ISBN 0 8412 2742 X

Author： Tressl R.  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.6, Iss.11, 1995-11, pp. : 384-384

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