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|  | | The Maillard Reaction: Recent Advances in Food and Biomedical Sciences (Annals of the New York Academy of Sciences) (1st Edition)
by Erwin Schleicher (Editor), Peter Schieberle (Editor), Thomas Hoffmann (Editor), Veronika Somoza (Editor)
Paperback, 500 Pages, Published 2008 by Wiley-Blackwell, 1st Edition
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|  | | Food Chemistry (4th rev. and exp. ed. Edition)
by H.-D. Belitz, Werner Grosch, Peter Schieberle, M. M. Burghagen (Translator)
Hardcover, 1166 Pages, Published 2008 by Springer, 4th rev. and exp. ed. Edition
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