Mechanism Responsible for Warmed-Over Flavor in Cooked Meat

Mechanism Responsible for Warmed-Over Flavor in Cooked Meat

Author(s):

Publication title:

The Maillard reaction in foods and nutrition

Title of ser.:

ACS symposium series

Ser. no.:

215

Pub. Year:

1983

Page(from):

287

Pub. info.:

Washington, D.C.: American Chemical Society

ISSN:

00976156

ISBN:

9780841207691 [0841207690]

Language:

English

Call no.:

A05800/215

Type:

Conference Proceedings

Details

TDL ID:	ZA00020794
Series ID:	PA00000004
Conf. info. (Name):	Meeting of the American Chemical Society
Conf. info. (Number):	183rd
Conf. info. (Venue):	Las Vegas, NV, USA
Conf. info. (Date):	1982.03.28-1982.04.02

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