The Maillard Reaction in Foods and Medicine
J O'Brien (Redaktør) ; H E Nursten (Redaktør) ; M J Crabbe (Redaktør) ; J M Ames (Redaktør)
This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different
topics, such as its use in the food industry, and its relation to ageing and age-related diseases. Les mer
- Vår pris
- 2954,-
(Innbundet)
Fri frakt!
Leveringstid:
Ikke i salg
Innbundet
Innbundet
Vår pris:
2954,-
(Innbundet)
Fri frakt!
Leveringstid:
Ikke i salg
This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different
topics, such as its use in the food industry, and its relation to ageing and age-related diseases.
- FAKTA
-
Utgitt:
1998
Forlag: Elsevier Science & Technology
Innbinding: Innbundet
Språk: Engelsk
Sider: 480
ISBN: 9781855737914
- KATEGORIER:
- SERIE:
- VURDERING
-
Gi vurdering
Les vurderinger
Reaction mechanisms; Food technology; Kinetics and analytical aspects; Flavour chemistry; Toxilogical and antioxidants; Health
and disease.