Name: The Maillard Reaction (Rsc Food Analysis Monographs)
Price: 3400.00 TWD
Availability: InStock
Author: Fayle, Sian E. ; Gerrard, Juliet A. ; Belton, Peter S.
ISBN: 9780854045815

portada The Maillard Reaction (Rsc Food Analysis Monographs)

The Maillard Reaction (Rsc Food Analysis Monographs)

Type

Physical Book

Author

Juliet A. Gerrard

Sian E. Fayle

Illustrated by

Peter S. Belton

Publisher

Royal Society of Chemistry

Year

2002

Language

English

Pages

134

Format

Hardcover

Dimensions

24.1 x 16.2 x 1.3 cm

Weight

0.34 kg.

ISBN

0854045813

ISBN13

9780854045815

Edition No.

Synopsis "The Maillard Reaction (Rsc Food Analysis Monographs) "

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods that can be employed in the analysis of Maillard products with a discussion of the advantages and limitations of those methods, this unique book provides a 'one-stop' text from which methods of analysis may be obtained. It will be useful for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry.

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The Maillard Reaction (Rsc Food Analysis Monographs) - Fayle, Sian E. ; Gerrard, Juliet A. ; Belton, Peter S.

Synopsis "The Maillard Reaction (Rsc Food Analysis Monographs) "

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