Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/9550Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.editor | Labuza, T.P. | - |
| dc.date.accessioned | 2018-10-12T06:42:50Z | - |
| dc.date.available | 2018-10-12T06:42:50Z | - |
| dc.date.issued | 1998 | - |
| dc.identifier.isbn | 978-1-85573-792-1 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/9550 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Woodhead Publishing | en_US |
| dc.subject | Food Chemistry | en_US |
| dc.title | Maillard Reactions in Chemistry, Food and Health | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Chemistry | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| T.P. Labuza_1998.pdf | 27.96 MB | Adobe PDF | View/Open |
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