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Cooking of meat | Maillard reaction and browning
- Source :
- Reference Module in Food Science ISBN: 9780081005965
- Publication Year :
- 2022
- Publisher :
- Elsevier, 2022.
Details
- ISBN :
- 978-0-08-100596-5
- ISBNs :
- 9780081005965
- Database :
- OpenAIRE
- Journal :
- Reference Module in Food Science ISBN: 9780081005965
- Accession number :
- edsair.doi...........3bb9537cb8babe49b264fdf5a9ea6071
- Full Text :
- https://doi.org/10.1016/b978-0-323-85125-1.00154-x