A Practical Guide From Field to BrewhousePaperback - 2014
History and chemistry of Maillard reaction products, and the derivation of caramel colors and flavors in the kiln and kettle.
Published: Boulder, Colorado :, Brewers Publications, a division of the Brewers Association,, 
Copyright Date: ©2014
Branch Call Number: 663.6 MAL
Characteristics: xxvi, 297 pages :,illustrations ;,23 cm
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