Share
The Maillard Reaction (Rsc Food Analysis Monographs)
Juliet A. Gerrard
(Author)
·
Sian E. Fayle
(Author)
·
Peter S. Belton
(Illustrated by)
·
Royal Society of Chemistry
· Hardcover
The Maillard Reaction (Rsc Food Analysis Monographs) - Fayle, Sian E. ; Gerrard, Juliet A. ; Belton, Peter S.
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Monday, June 03 and
Wednesday, June 19.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "The Maillard Reaction (Rsc Food Analysis Monographs)"
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
✓ Producto agregado correctamente al carro, Ir a Pagar.
