Maximizing Food Flavor by Speeding Up the Maillard Reaction

Autor:	Martin Lersch
Rok vydání:	2013
Předmět:	Maillard reaction symbols.namesake Chemistry symbols Food flavor Food science
Zdroj:	The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
DOI:	10.7312/columbia/9780231153454.003.0014
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0ad9aaa9c8a561d52314e9b0f1a75c53 https://doi.org/10.7312/columbia/9780231153454.003.0014 Zobrazit plný text záznamu