Name: Chemistry of Maillard Reactions in Processed Foods
Price: 565.95 DKK
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Author: Salvatore Parisi
ISBN: 9783319954615

Chemistry of Maillard Reactions in Processed Foods af Salvatore Parisi

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565,95 kr.

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This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.

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Sprog:
Engelsk

ISBN:
9783319954615

Forlag:
Springer International Publishing AG

Indbinding:
Paperback

Sideantal:
59

Udgivet:
9. juli 2018

Udgave:
12018

Størrelse:
233x155x7 mm.

Vægt:
124 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 16. januar 2025

Forlænget returret til d. 31. januar 2025

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This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.

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