Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.351087
Title: The nature of the chemical groupings responsible for the colour of the products of the Maillard reaction.
Author: O'Reilly, R.
Awarding Body: University of Reading
Current Institution: University of Reading
Date of Award: 1982
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Center for Research Libraries
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.351087  DOI: Not available
Keywords: Character of cooked foods Biochemistry Food
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