✦ LIBER ✦
Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants
✍ Scribed by J.A Gerrard; P.K Brown; S.E Fayle
- Book ID
- 108433668
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 246 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0308-8146
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