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| 008 | 240919s2018 sz a s 001 0 eng d | ||
| 020 | _a9783030047771 | ||
| 035 | _a.b12434826 | ||
| 050 | 0 | 0 |
_aTP248.65 F66 _bR83 2018eb |
| 100 | 1 | _aRuan, Dongliang | |
| 245 | 1 | 4 |
_aThe maillard reaction in food chemistry _h[electronic resource] : _bcurrent technology and applications / _cDongliang Ruan, Hui Wang, Faliang Cheng |
| 260 |
_aCham : _bSpringer, _c2018 |
||
| 300 |
_a1 online resource (84 pages) : _bill. |
||
| 490 | 1 | _aChemistry of Foods | |
| 650 | 0 | _aAnalytical chemistry | |
| 650 | 0 | _aCarbohydrates | |
| 650 | 0 |
_aFood _xBiotechnology |
|
| 700 | 1 | _aWang, Hui | |
| 700 | 1 | _aCheng, Faliang | |
| 830 | 0 |
_aSpringerbriefs in molecular science. _tChemistry of foods |
|
| 856 |
_uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1946492 _zView Resource |
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