Flavor Chemistry: Thirty Years of Progress (1999)
By: and and
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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.
- Copyright:
- 1999
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781461546931
- Related ISBNs:
- 9780306461996
- Publisher:
- Springer US
- Date of Addition:
- 01/16/21
- Copyrighted By:
- N/A
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Roy Teranishi
- Edited by:
- Emily L. Wick
- Edited by:
- Irwin Hornstein
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- by Roy Teranishi
- by Emily L. Wick
- by Irwin Hornstein
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