Flavor Chemistry: Thirty Years of Progress
Roy Teranishi, Emily L. Wick, Irwin Hornstein (auth.), Roy Teranishi, Emily L. Wick, Irwin Hornstein (eds.)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.
Categorie:
Anno:
1999
Edizione:
1
Casa editrice:
Springer US
Lingua:
english
Pagine:
439
ISBN 10:
1461371252
ISBN 13:
9781461371250
File:
PDF, 47.27 MB
IPFS:
,
english, 1999