Coverart for item
The Resource Browned flavors : analysis, formation, and physiology, Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry

Browned flavors : analysis, formation, and physiology, Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry

Label
Browned flavors : analysis, formation, and physiology
Title
Browned flavors
Title remainder
analysis, formation, and physiology
Statement of responsibility
Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry
Contributor
Editor
Subject
Language
eng
Member of
Cataloging source
DLC
Dewey number
660/.2832
Illustrations
illustrations
Index
index present
LC call number
TP372.55.M35
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
NLM call number
TP372.55.M35
NLM item number
B884 2016
http://library.link/vocab/relatedWorkOrContributorName
  • Granvogl, Michael
  • Peterson, Devin
  • Schieberle, Peter
  • American Chemical Society
Series statement
ACS symposium series
Series volume
1237
http://library.link/vocab/subjectName
  • Maillard reaction
  • Cooking
  • Chemical reactions
  • Food
  • Sugars
  • Maillard Reaction
  • Cooking
  • Organic Chemistry Phenomena
  • Food
  • Sucrose
  • Chocolate
  • Iron Carbonyl Compounds
  • Acrylamide
  • Amides
  • Food Analysis
  • Color
  • Odorants
  • Chemical reactions
  • Cooking
  • Food
  • Maillard reaction
  • Sugars
  • SCIENCE / Chemistry / Industrial & Technical
  • COOKING / General
  • TECHNOLOGY & ENGINEERING / Food Science
Label
Browned flavors : analysis, formation, and physiology, Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry
Instantiates
Publication
Distribution
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
961388590
Dimensions
unknown
Extent
1 online resource (x, 153 pages)
Form of item
online
Isbn
9780841231849
Lccn
2016049675
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations (some color).
Specific material designation
remote
System control number
(OCoLC)961388590
Label
Browned flavors : analysis, formation, and physiology, Michael Granvogl, editor, Technical University of Munich, Freising, Germany, Devin Peterson, editor, The Ohio State University, Columbus, Ohio, Peter Schieberle, editor, Technical University of Munich, Freising, Germany ; sponsored by the ACS Division of Agricultural and Food Chemistry
Publication
Distribution
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
961388590
Dimensions
unknown
Extent
1 online resource (x, 153 pages)
Form of item
online
Isbn
9780841231849
Lccn
2016049675
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations (some color).
Specific material designation
remote
System control number
(OCoLC)961388590

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