The maillard reaction in food chemistry [electronic resource] : current technology and applications / Dongliang Ruan, Hui Wang, Faliang Cheng

By:

Contributor(s):

Material type:

TextSeries: Springerbriefs in molecular science. Chemistry of foodsPublication details: Cham : Springer, 2018Description: 1 online resource (84 pages) : illISBN:

Subject(s):

LOC classification:

Online resources:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	15-e-Book	Asian Institute of Technology Library Electronic Resource				TP248.65 F66 R83 2018eb (Browse shelf(Opens below))				1	Not for loan

There are no comments on this title.

to post a comment.

AIT