Chemistry of Maillard reactions in processed foods
ShareCopied to clipboardChemistry of Maillard reactions in processed foods is a book. It was written by Salvatore Parisi and published by : Springer in 2018.
Key facts
- author: Salvatore Parisi
- publication date: 2018
- book publisher: : Springer
- book series: SpringerBriefs in molecular science, Chemistry of foods
- book subjects: Nutrition, Chemistry, Food science
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"Chemistry of Maillard reactions in processed foods" is one of the books by Salvatore Parisi, books by : Springer and 2,617,384 books in our database.
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