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000843884 019__ $$a1043863504
000843884 020__ $$a9783319954639$$q(electronic book)
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000843884 0247_ $$a10.1007/978-3-319-95463-9$$2doi
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000843884 1001_ $$aParisi, Salvatore,$$d1970-$$eauthor.
000843884 24510 $$aChemistry of Maillard reactions in processed foods /$$cSalvatore Parisi, Weihui Luo.
000843884 264_1 $$aCham, Switzerland :$$bSpringer,$$c2018.
000843884 300__ $$a1 online resource (vi, 59 pages) :$$billustrations.
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000843884 4901_ $$aSpringerBriefs in molecular science, Chemistry of foods,$$x2191-5407
000843884 504__ $$aIncludes bibliographical references.
000843884 506__ $$aAccess limited to authorized users.
000843884 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed July 10, 2018).
000843884 650_0 $$aMaillard reaction.
000843884 650_0 $$aProcessed foods.
000843884 7001_ $$aLuo, Weihui,$$eauthor.
000843884 77608 $$iPrint version: $$z331995461X$$z9783319954615$$w(OCoLC)1039611506
000843884 830_0 $$aSpringerBriefs in molecular science.$$pChemistry of foods.
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