搜索包含 Maillard 的图书 - 暨南大学图书馆

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	The Maillard reaction : chemistry, biochemistry, and implications 0 索取号：TS201.2/E20124 作者：Nursten、 H. E.、Royal Society of Chemistry (Great Britain)、出版社：Cambridge : Royal Society of Chemistry, c2005.		Plastic reconstructive breast surgery = Chirurgie du sein plasties et reconstructions 0 索取号：R655.8/E902 作者：Maillard、 Gaston F、Goin、 Jean-Louis、Montandon、 Denys、出版社：Paris : Masson, 1983
	The Maillard reaction : recent advances in food and biomedical sciences 0 索取号：TS201.2-53/E20091 作者：出版社：Boston, Mass. : Published by Blackwell Pub. on behalf of the New York Academy of Sciences, 2008.		The Maillard reaction in foods and nutrition 0 索取号：TS201.2/E9019 作者：出版社：Washington, D.C. : American Chemical Society, 1983.
	Maillard reactions in chemistry, food, and health 0 索取号：TS201/E993 作者：出版社：Cambridge [England] : Royal Society of Chemistry, c1994.		The Maillard reaction : consequences for the chemical and life sciences 0 索取号：Q5/E20055 作者：出版社：Chichester : Wiley, c1996.

	The Maillard reaction : chemistry, biochemistry, and implications 0 索取号：TS201.2/E20124 作者：Nursten、 H. E.、Royal Society of Chemistry (Great Britain)、出版社：Cambridge : Royal Society of Chemistry, c2005.		Plastic reconstructive breast surgery = Chirurgie du sein plasties et reconstructions 0 索取号：R655.8/E902 作者：Maillard、 Gaston F、Goin、 Jean-Louis、Montandon、 Denys、出版社：Paris : Masson, 1983
	The Maillard reaction : recent advances in food and biomedical sciences 0 索取号：TS201.2-53/E20091 作者：出版社：Boston, Mass. : Published by Blackwell Pub. on behalf of the New York Academy of Sciences, 2008.		The Maillard reaction in foods and nutrition 0 索取号：TS201.2/E9019 作者：出版社：Washington, D.C. : American Chemical Society, 1983.
	Maillard reactions in chemistry, food, and health 0 索取号：TS201/E993 作者：出版社：Cambridge [England] : Royal Society of Chemistry, c1994.		The Maillard reaction : consequences for the chemical and life sciences 0 索取号：Q5/E20055 作者：出版社：Chichester : Wiley, c1996.