Physiological and safety aspects of Maillard browning of foods.
Document Type
Article
Date of Original Version
12-1-1981
Publication Title, e.g., Journal
Progress in Food and Nutrition Science
Volume
5
Issue
1-6
Citation/Publisher Attribution
Lee, T. C., Kimiagar, S. J. Pintauro, and C. O. Chichester. "Physiological and safety aspects of Maillard browning of foods.." Progress in Food and Nutrition Science 5, 1-6 (1981): 243-256. https://digitalcommons.uri.edu/php_facpubs/1242
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