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

ADVANCES IN FOOD SCIENCES
1998
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.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/1649262
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