Flavor Chemistry Thirty Years of Progress
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...
| Other Authors: | , , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
1999, 1999
|
| Edition: | 1st ed. 1999 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
| Summary: | 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 |
|---|---|
| Physical Description: | XI, 439 p online resource |
| ISBN: | 9781461546931 |