Name: Analytical Methods for the Assessment of Maillard Reactions in Foods
Price: 606.95 DKK
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Author: Rajeev K. Singla
ISBN: 9783319769226

Analytical Methods for the Assessment of Maillard Reactions in Foods af Rajeev K. Singla

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This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage.

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Sprog:
Engelsk

ISBN:
9783319769226

Forlag:
Springer International Publishing AG

Indbinding:
Paperback

Sideantal:
54

Udgivet:
19. marts 2018

Udgave:
12018

Størrelse:
155x235x0 mm.

Vægt:
1066 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 9. december 2024

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This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage.

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