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

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Series: Progress in food and nutrition science ; v.5.Publication details: Oxford : Pergamon Press, 1981.Description: 501 p. : ill. ; 27 cmISBN:

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Holdings
Item type	Current library	Home library	Call number	Materials specified	Copy number	Status	Date due	Barcode
AM	PERPUSTAKAAN TUN SERI LANANG	PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5)	TP370.M35 (Browse shelf(Opens below))		1	Available		00000126396

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