ADVANCES IN FOOD SCIENCES
Response surface methodology applied to the study of some factors affecting the Maillard reaction / Anese, M; Lanciotti, R; Severini, C; Sinigaglia, M; Massini, Roberto. - In: ADVANCES IN FOOD SCIENCES. - ISSN 1431-7737. - 20:(1998), pp. 190-197.
Response surface methodology applied to the study of some factors affecting the Maillard reaction
MASSINI, Roberto
1998-01-01
Abstract
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