Lavoisier S.A.S.
14 rue de Provigny
94236 Cachan cedex
FRANCE

Heures d'ouverture 08h30-12h30/13h30-17h30
Tél.: +33 (0)1 47 40 67 00
Fax: +33 (0)1 47 40 67 02


Url canonique : www.lavoisier.fr/livre/agro-alimentaire/the-maillard-reaction-rsc-food-analysis-monograph/fayle/descriptif_1703837
Url courte ou permalien : www.lavoisier.fr/livre/notice.asp?ouvrage=1703837

The Maillard Reaction (RSC Food Analysis Monograph)

Langue : Anglais

Auteurs :

Couverture de l’ouvrage The Maillard Reaction (RSC Food Analysis Monograph)
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

Date de parution :

Ouvrage de 120 p.

16x24 cm

Sous réserve de disponibilité chez l'éditeur.

Prix indicatif 83,89 €

Ajouter au panier

Thèmes de The Maillard Reaction (RSC Food Analysis Monograph) :