The Maillard Reaction - by S.E. Fayle, J.A. Gerrard. Royal Society of Chemistry, Cambridge, UK, 2002, pp. 116, ISBN 0-85404-581-3, $89.95 hardback.

Author: Nakamura S.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.36, Iss.3, 2003-01, pp. : 303-303

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