Flavor Chemistry Thirty Years of Progress

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Synopsis

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.

Book details

Edition:
1999
Author:
Roy Teranishi, Emily L. Wick, Irwin Hornstein
ISBN:
9781461546931
Related ISBNs:
9780306461996
Publisher:
Springer US
Pages:
N/A
Reading age:
Not specified
Includes images:
No
Date of addition:
2021-01-16
Usage restrictions:
Copyright
Copyright date:
1999
Copyright by:
N/A 
Adult content:
No
Language:
English
Categories:
Nonfiction, Science, Technology