Universidad Nacional Autónoma de México
Facultad de Química
Catálogo de la Biblioteca de Estudios de Posgrado

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Enzymatic browning and its prevention / Chang Y. Lee, ed., John R. Whitaker, ed.

Contributor(s): Lee, Chang Y, 1935- [editor] | Whitaker, John R [editor] | American Chemical Society. Division of Agricultural and Food Chemistry | American Chemical Society. Meeting (208 : 1994 : Washington, D.C.)Material type: TextTextLanguage: ENG Series: ACS symposium series ; 600Publisher: Washington, D.C. : American Chemical Society, 1995Description: xii, 338 páginas : ilustracionesContent type: texto Media type: sin medio Carrier type: volumenISBN: 0841232490 (papel alcalino)Subject(s): Reaccion de Maillard -- Congresos | Polifenol-oxidasa -- CongresosDDC classification: 664/.8 LOC classification: TP372.55M35 | E59
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Libros Libros División de Estudios de Posgrado. Libros
Libros 		General TP372.55M35 E59 (Browse shelf(Opens below)) 1 Available 7680
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TP372.5 F425 Flavor analysis : TP372.5 F43 Flavor chemistry : TP372.5 M34 2001 Magnetic resonance in food science : TP372.55M35 E59 Enzymatic browning and its prevention / TP374 B37 Barrier polymers and structures / TP374 F67 Food packaging : TP374.A55 F85 Functional foods :

"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994."

Includes bibliographical references and indexes.

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