Check nearby libraries
Buy this book
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.
Check nearby libraries
Buy this book
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
|
aaaa
Libraries near you:
WorldCat
|
2
Flavor Chemistry: Thirty Years of Progress
1999, Springer US
electronic resource :
in English
1461371252 9781461371250
|
zzzz
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Source title: Flavor Chemistry: Thirty Years of Progress
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?History
- Created August 14, 2020
- 2 revisions
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
January 31, 2024 | Edited by ImportBot | import existing book |
August 14, 2020 | Created by ImportBot | Imported from amazon.com record |