Accessibility navigation


Flavor development in a meat-based petfood containing added glucose and glycine

Parker, J., Balagiannis, D., Desforges, N. and Mottram, D. (2010) Flavor development in a meat-based petfood containing added glucose and glycine. In: Mottram, D. and Taylor, A. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 85-93. ISBN 9780841225794

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.


Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:26001
Publisher:American Chemical Society

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation