Flavor Chemistry
Roy Teranishi, Emily L. Wick, Irwin Hornstein
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.
Tahun:
2012
Penerbit:
Springer Science & Business Media
Bahasa:
english
Halaman:
439
ISBN 10:
1461546931
ISBN 13:
9781461546931
Fail:
PDF, 43.58 MB
IPFS:
,
english, 2012
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