Please excuse us for the bad quality of this automatic translation which is being corrected for better comprehension

in France

University of Lyon: http://www.ens-lyon.fr/DSM/magistere/projets_biblio/2001/emessine

INRA Nantes: http://www.nantes.inra.fr/public/centre_nantes/publication/LEIMA/liste01leima.htm

To know some more about the reaction of Maillard in food consult the SIMON Chief on : http://chefsimon.com Beautiful Example of site ***

See also: http://terroirs.denfrance.free.fr/P/60_Reactions_Maillard.html

The egg: http://www.oeuf-chimie.fr.st/  (a special page reaction of Maillard)

Readings Advised with the cooks and the gastronomes by Herve This : teaching with the INRA and the College of France

                       - Gastronomical Revelations Belin Editions

                       - secrecies of the pan Belin Editions

                       - kitchen of the children Belin Editions

                       - Pans and test-tubes Editions For Science

                       - elementary Treaty of kitchen, Belin editions

 

in the USA

http://www.fsci.umn.edu/ted_Labuza/FScN4111_Folder/FScN4111Maillard3Color.pdf 21 pages of 3 slides

http://www.fsci.umn.edu/ted_Labuza/FScN4111_Folder/FScN4111Maillard3B&W.pdf  21 pages of 3 slides

http://www.fsci.umn.edu/ted_Labuza/PDF_files/papers/maillard-confectionary.pdf  30 pages of text