Proceedings of the 10th International Symposium on the The Maillard Reaction

The Proceedings of the 10th International Symposium on the The Maillard Reaction (Cairns, Australia) are close to be published.

We are happy to publish the “Table of Contents” of the book.

Soon you will find here the information on how to get the book.

Click to download

2010
07/01
CATEGORY
IMARS News
Write comment
Comment are closed.
IMARS Members Section
Register Now!

Welcome to IMARS

IMARS LogoIMARS promote the research on Maillard Reaction and protein glycation.
The Society is formed by food scientists dealing with issues related to food browning, nutritionists interested in the phisiological role of advanced glycation products and medical doctors performing basic research in the field of diabetes and its complications.
renewal

Louis Camille Maillard Biography

Louis Camille Maillard A complete biography is available on the web site of the Louis Camille MAILLARD Association.

Our Publications