Flavor problems in microwave prepared foods

G A Reineccius, C Whorton

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationThe Maillard Reaction in Food Processing, Human Nutrition and Physiology
EditorsP A Finot, H O Aeschbacher, R F Hurrell, R Liardon
Place of PublicationBasel
PublisherBirkhauser Publ.
Pages197-208
StatePublished - 1990

Cite this

Reineccius, G. A., & Whorton, C. (1990). Flavor problems in microwave prepared foods. In P. A. Finot, H. O. Aeschbacher, R. F. Hurrell, & R. Liardon (Eds.), The Maillard Reaction in Food Processing, Human Nutrition and Physiology (pp. 197-208). Basel: Birkhauser Publ..

Flavor problems in microwave prepared foods. / Reineccius, G A; Whorton, C.

The Maillard Reaction in Food Processing, Human Nutrition and Physiology. ed. / P A Finot; H O Aeschbacher; R F Hurrell; R Liardon. Basel : Birkhauser Publ., 1990. p. 197-208.

Research output: Chapter in Book/Report/Conference proceedingChapter

Reineccius, GA & Whorton, C 1990, Flavor problems in microwave prepared foods. in PA Finot, HO Aeschbacher, RF Hurrell & R Liardon (eds), The Maillard Reaction in Food Processing, Human Nutrition and Physiology. Birkhauser Publ., Basel, pp. 197-208.
Reineccius GA, Whorton C. Flavor problems in microwave prepared foods. In Finot PA, Aeschbacher HO, Hurrell RF, Liardon R, editors, The Maillard Reaction in Food Processing, Human Nutrition and Physiology. Basel: Birkhauser Publ. 1990. p. 197-208
Reineccius, G A ; Whorton, C. / Flavor problems in microwave prepared foods. The Maillard Reaction in Food Processing, Human Nutrition and Physiology. editor / P A Finot ; H O Aeschbacher ; R F Hurrell ; R Liardon. Basel : Birkhauser Publ., 1990. pp. 197-208
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