![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Browse by By Journal
 | Up a level |
Number of items: 1.
Bhatia, B. S. and Kapur, N. S. and Bhatia, D. S. and Girdhari, Lal. (1957) Studies on the non-enzymatic browning of foods -organic acid - amino acid model systems. Food Research, 22 (3). pp. 266-272.