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Item Details
| Title:
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THE MAILLARD REACTION
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| By: |
Sian E. Fayle, Juliet A. Gerrard, Peter S. Belton |
| Format: |
Electronic book text |
| List price:
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£59.95 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
1847552102 |
| ISBN 13: |
9781847552105 |
| Publisher: |
ROYAL SOCIETY OF CHEMISTRY |
| Pub. date: |
18 March, 2002 |
| Series: |
RSC Food Analysis Monographs v. 5 |
| Pages: |
134 |
| Description: |
This unique book provides a 'one-stop' text from which methods of analysis of Maillard products may be obtained. |
| Synopsis: |
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. |
| Publication: |
UK |
| Imprint: |
Royal Society of Chemistry |
| Returns: |
Non-returnable |
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