Physiological and safety aspects of Maillard browning of foods.

Authors

T. C. Lee
Kimiagar
S. J. Pintauro
C. O. Chichester

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