Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end produc
Pages: 464
Category: Kostvetenskap & näringslära
e-ISBN: 9781040078372
Shipping weight: 1.2 kg
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