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Phenolic, sulfur, and nitrogen compounds in food flavors a symposium

Bibliographic Details
Corporate Authors: American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 1975, Chicago, Illinois)
Other Authors: Charalambous, George (Editor), Katz, Ira (Editor)
Format: eBook
Language:English
Published: Washington, DC American Chemical Society 1976, 1976
Series:ACS symposium series
Subjects:
Carbonyl Compounds
Oxazoles / Chemistry
Nitrogen
Water / Analysis
Nitrogen Compounds / Flavor And Odor
Nitrogen Compounds / Detection
Aldehydes
Hydrogen Sulfide
Sulfur Compounds / Flavor And Odor
Phenols
Flavor / Composition / Analysis
Food / Sensory Evaluation
Thiazoles
Meat / Flavor And Odor / Composition
Carbonyl Compounds / Reactivity
Flavoring Essences
Flavor / Deterioration / Prevention
Tea / Chemistry
Aldehydes / Reactivity
Food Additives
Furans
Nitrogen Compounds / Synthesis
Hydrogen Sulfide / Reactivity
Oxazoles / Classification
Nitrogen Compounds
Tea / Flavor And Odor
Sulfur Compounds / Detection
Cats / Food / Flavor And Odor
Polyphenols
Taste
Red Meat
Flavones / Analysis
Thiazoles / Classification
Cats / Physiology
Lipids / Research
Oxazoles
Ammonia / Reactivity
Thiazoles / Hemistry
Meat / Flavor And Odor / Detection
Wine / Flavor And Odor
Flavoring Agents
Ammonia
Wine / Analysis
Water Quality Management
Flavonoids
Water / Composition
Furans / Synthesis
Technology & Engineering / Food Science / Chemistry & Biotechnology / Bisacsh
Sulfur
Food Analysis
Online Access:
Collection: ACS Symposium Series - Collection details see MPG.ReNa
Description
Item Description:Distributed in print by Oxford University Press
Physical Description:228 pages illustrations
ISBN:9780841202672

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