Food chemistry : A Kazakhstan perspective on the Maillard reaction and acrylamide formation in common foods

A - Papers appearing in refereed journals

Halford, N. G. 2013. Food chemistry : A Kazakhstan perspective on the Maillard reaction and acrylamide formation in common foods. Eurasian Chemico-Technological Journal.

AuthorsHalford, N. G.
Year of Publication2013
JournalEurasian Chemico-Technological Journal
Open accessPublished as non-open access

Permalink - https://repository.rothamsted.ac.uk/item/8w182/food-chemistry-a-kazakhstan-perspective-on-the-maillard-reaction-and-acrylamide-formation-in-common-foods

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