Maillard reactions in food chemical, physiological and technological aspects

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Bibliographic Details
Main Author:	ERIKSSON, C.
Format:	TEXT
Language:	Asing
Published:	Pergamon press
Subjects:	Ilmu Terapan dan Teknologi
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id	instiperylib-3095
record_format	oai_dc
spelling	instiperylib-30952016-08-08 00:00:00Perpustakaan Instiper YogyakartaMaillard reactions in food chemical, physiological and technological aspects ERIKSSON, C.Ilmu Terapan dan TeknologiPergamon pressTEXTAsing
institution	Instiper Yogyakarta
collection	Perpustakaan Yogyakarta
language	Asing
topic	Ilmu Terapan dan Teknologi
spellingShingle	Ilmu Terapan dan Teknologi ERIKSSON, C. Maillard reactions in food chemical, physiological and technological aspects
description
format	TEXT
author	ERIKSSON, C.
author_facet	ERIKSSON, C.
author_sort	ERIKSSON, C.
title	Maillard reactions in food chemical, physiological and technological aspects
title_short	Maillard reactions in food chemical, physiological and technological aspects
title_full	Maillard reactions in food chemical, physiological and technological aspects
title_fullStr	Maillard reactions in food chemical, physiological and technological aspects
title_full_unstemmed	Maillard reactions in food chemical, physiological and technological aspects
title_sort	maillard reactions in food chemical, physiological and technological aspects
publisher	Pergamon press
publishDate
_version_	1742489184748175360

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