The Maillard Reaction in Foods and Medicine (Woodhead Publishing Series in Food Science, Technology and Nutrition)

معرفی کتاب «The Maillard Reaction in Foods and Medicine (Woodhead Publishing Series in Food Science, Technology and Nutrition)» نوشتهٔ John O'Brien; Harry E. Nursten; M. James C. Crabbe; Jennifer M. Ames، منتشرشده توسط نشر Woodhead Publishing Ltd در سال 1998. این کتاب در فرمت pdf، زبان انگلیسی ارائه شده است.

This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

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