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Maillard reactions in food : chemical, physiological and technological aspects, editor C. Eriksson.

Maillard reactions in food : chemical, physiological and technological aspects, editor C. Eriksson. - Oxford : Pergamon Press, 1981. - 501 p. : ill. ; 27 cm. - Progress in food and nutrition science v.5. .

ISBN: 0080254969

Subjects--Topical Terms:
Food industry and trade.

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Maillard reactions in food : chemical, physiological and technological aspects, editor C. Eriksson.

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