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	1.	The Chemistry of Thermal Food Processing Procedures by "Maria Micali, Marco Fiorino, Salvatore Parisi" Material type: Text; Format: print ; Literary form: Not fiction Publication details: Springer ; 2016 Online resources: Click here to access online Availability: Items available for loan: VIT-AP (1). Add to cart (remove)
	2.	Springer Handbook of Odor by Andrea B�ttner Material type: Text; Format: print ; Literary form: Not fiction Publication details: Springer ; 2017 Online resources: Click here to access online Availability: Items available for loan: VIT-AP (1). Add to cart (remove)
	3.	Analytical Methods for the Assessment of Maillard Reactions in Foods by "Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi" Material type: Text; Format: print ; Literary form: Not fiction Publication details: Springer ; 2018 Online resources: Click here to access online Availability: Items available for loan: VIT-AP (1). Add to cart (remove)
	4.	The Maillard Reaction in Food Chemistry by "Dongliang Ruan, Hui Wang, Faliang Cheng" Material type: Text; Format: print ; Literary form: Not fiction Publication details: Springer ; 2018 Online resources: Click here to access online Availability: Items available for loan: VIT-AP (1). Add to cart (remove)

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