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Maillard Reaction in Foods: Mitigation Strategies and Positive Properties (SpringerBriefs in Molecular Science)

Maillard Reaction in Foods: Mitigation Strategies and Positive Properties (SpringerBriefs in Molecular Science)

by Anna Santangelo (Contributor), Salvatore Parisi (Author), Sara M. Ameen (Contributor), Shana Montalto (Contributor)

$52.31

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10 in stock

More Information

Format: Paperback
 Pages: 60
 Edition: 1st ed. 2019
 Publisher: Springer
Published: 12 Jun 2019
ISBN 10: 3030225550
ISBN 13: 9783030225551