- 题名/责任者:
- Progress in food and nutrition science. Volume 5. Maillard reacti ons in food : chemical, physiological and technological aspects / ed. by C. Eriksson.
- 出版发行项:
- Oxford : Pergamon, 1981.
- ISBN:
- 0080254969 :
- 载体形态项:
- 501 p. : ill. ; 27 cm.
- 附加非控制题名:
- Maillard reactions in food.
- 附加个人名称:
- Eriksson, C.
- 论题主题:
- Food industry and trade.
- 中图法分类号:
- TS201.4-5
- 一般附注:
- Includes bibliographies and index.
- 随书光盘:
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