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Publish Date
February 15, 2001
Publisher
An American Chemical Society Publication
Language
English
Pages
289
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Subjects
Food, Odor, Congresses, Flavor, Flavoring essences, Food, miscellaneaShowing 2 featured editions. View all 2 editions?
Edition | Availability |
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1
Aroma active compounds in foods: chemistry and sensory properties
2001, American Chemical Society, Distributed by Oxford University Press
0841236941 9780841236943
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2
Aroma Active Compounds in Foods
February 15, 2001, An American Chemical Society Publication
Hardcover
in English
0841236941 9780841236943
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Book Details
First Sentence
"Over the past decades, flavor research has witnessed tremendous developments (1, 2)."
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- Created April 29, 2008
- 6 revisions
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July 31, 2019 | Edited by MARC Bot | associate edition with work OL19589088W |
August 9, 2010 | Edited by IdentifierBot | added LibraryThing ID |
April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |