Foo, W. T. (2007). Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].
Chicago Style (17th ed.) CitationFoo, Wan Teck. Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 F Rb]. 2007.
MLA (8th ed.) CitationFoo, Wan Teck. Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 F Rb]. 2007.
Warning: These citations may not always be 100% accurate.