Accessibility navigation

Control of the Maillard reaction during the cooking of food

Lists
Tools

Mottram, D. S. and Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 (2010) Control of the Maillard reaction during the cooking of food. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp. 143-155. 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.

To link to this item DOI: 10.1021/bk-2010-1042.ch014


Item Type:Book or Report Section
Refereed:Yes
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:26513
Publisher:American Chemical Society
Altmetric
Related URLs
Deposit Details

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

Page navigation

See also