Chemistry of the Maillard reaction in foods
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008807" target="_blank" >RIV/60461373:22330/03:00008807 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Chemistry of the Maillard reaction in foods
Original language description
The major reaction mechanisms and products of the Maillard reaction are described.
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Chemical and functional properties of food saccharides (P. Tomasik, ed.)
ISBN
0-8493-1486-0
Number of pages of the result
24
Pages from-to
291-314
Number of pages of the book
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Publisher name
CRC Press
Place of publication
Boca Raton
UT code for WoS chapter
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