Flavor Chemistry
Thirty Years of Progress
by Roy Teranishi
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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.
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Previews available in: English
Subjects
Chemistry, Chemical engineering, Food science, Flavoring essences, Flavor, FoodShowing 2 featured editions. View all 2 editions?
| Edition | Availability |
|---|---|
1
Flavor Chemistry: Thirty Years of Progress
Sep 30, 2011, Springer
paperback
146154694X 9781461546948
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2
Flavor Chemistry: Thirty Years of Progress
1999, Springer US
electronic resource :
in English
1461371252 9781461371250
|
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Also available in print.
Mode of access: World Wide Web.
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- Created June 30, 2019
- 3 revisions
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| February 27, 2022 | Edited by ImportBot | import existing book |
| February 26, 2022 | Edited by ImportBot | import existing book |
| June 30, 2019 | Created by MARC Bot | Imported from Internet Archive item record |