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The Maillard Reaction in Foods and Medicine - 
      J O'Brien
    
      H E Nursten
    
      M J Crabbe
    
      J M Ames

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
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Vår pris: 2954,-

(Innbundet) Fri frakt!
Leveringstid: Sendes innen 21 dager

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:
Forlag: Elsevier Science & Technology
Innbinding: Innbundet
Språk: Engelsk
Sider: 480
ISBN: 9781855737914
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SERIE:
VURDERING
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Les vurderinger
Reaction mechanisms; Food technology; Kinetics and analytical aspects; Flavour chemistry; Toxilogical and antioxidants; Health and disease.