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. .
<br/><br/><label>ISBN: </label>0080254969 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade.