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03574nmm a2200901 u 4500 |
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EB002165329 |
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EBX01000000000000001303108 |
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00000000000000.0 |
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| 008 |
230607 ||| eng |
| 020 |
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|a 9780841212404
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| 050 |
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4 |
|a TP372.5
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| 100 |
1 |
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|a Teranishi, Roy
|e [editor]
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| 245 |
0 |
0 |
|a Flavor chemistry
|b trends and developments
|c Roy Teranishi, editor, Ron G. Buttery, editor, Fereidoon Shahidi, editor ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988
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| 260 |
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|a Washington, DC
|b American Chemical Society
|c 1989, 1989
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| 300 |
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|a 260 pages
|b illustrations
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| 505 |
0 |
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|a Includes bibliographical references and index
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| 653 |
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|a Mammals / Research
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| 653 |
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|a Fruit / Ripening
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| 653 |
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|a Truffles / Flavor and odor / Analysis
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| 653 |
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|a Lactones / Analysis
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| 653 |
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|a Volatile Organic Compounds / analysis
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| 653 |
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|a Furans / analysis
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| 653 |
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|a Amino acids / Analysis
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| 653 |
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|a Meat / Flavor and odor / Analysis
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| 653 |
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|a Heterocyclic Compounds / analysis
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| 653 |
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|a Heterocyclic compounds / Formation
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| 653 |
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|a Spices / analysis
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| 653 |
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|a Seafood / Flavor and odor / Formation
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| 653 |
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|a Ananas / chemistry
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| 653 |
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|a Amino Acids / physiology
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| 653 |
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|a Flavoring Agents / chemistry
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| 653 |
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|a Seafood / analysis
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| 653 |
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|a Odorants / analysis
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| 653 |
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|a Taste Perception
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| 653 |
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|a Lactones / Formation
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| 653 |
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|a Seafood / Flavor and odor / Stability
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| 653 |
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|a Flavoring essences
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| 653 |
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|a Biotechnology / Processing
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| 653 |
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|a Kinetics
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| 653 |
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|a Mammals / physiology
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| 653 |
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|a Vitis / chemistry
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| 653 |
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|a Tomatoes / Flavor and odor / Analysis
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| 653 |
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|a Microorganisms / Flavor and odor / Analysis
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| 653 |
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|a Agaricales / chemistry
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| 653 |
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|a Metabolites
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| 653 |
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|a Plant Extracts / biosynthesis
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| 653 |
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|a Oxidation
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| 653 |
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|a Flavoring Agents / chemical synthesis
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| 653 |
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|a Meat / analysis
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| 653 |
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|a Peptides / Analysis
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| 653 |
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|a Pyrazines / analysis
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| 653 |
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|a Flavor / Analysis
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| 653 |
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|a Herbs / Flavor and odor / Research
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| 653 |
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|a Molecular Structure
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| 653 |
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|a Olfactory Perception
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| 653 |
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|a Grapes / Flavor and odor
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| 653 |
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|a Plants / Flavor and odor / Analysis
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| 653 |
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|a Chirality
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| 653 |
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|a Peptides / physiology
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| 653 |
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|a Asymmetric synthesis
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| 653 |
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|a Spices / Flavor and odor / Research
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| 653 |
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|a Pineapple / Flavor and odor / Analysis
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| 653 |
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|a Odors / Development
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| 653 |
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|a Fruit / chemistry
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| 653 |
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|a Lycopersicon esculentum / chemistry
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| 653 |
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|a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology / bisacsh
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| 700 |
1 |
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|a Buttery, Ron G.
|e [editor]
|
| 700 |
1 |
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|a Shahidi, Fereidoon
|e [editor]
|
| 710 |
2 |
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|a American Chemical Society
|b Division of Agricultural and Food Chemistry
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| 710 |
2 |
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|a American Chemical Society
|b Meeting ( 1988, Toronto, Ontario, Canada)
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| 710 |
2 |
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|a Chemical Congress of North America ( 1988, Toronto, Ontario, Canada)
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b ACS
|a ACS Symposium Series
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| 490 |
0 |
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|a ACS symposium series
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| 500 |
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|a Distributed in print by Oxford University Press
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| 856 |
4 |
0 |
|u https://pubs.acs.org/doi/book/10.1021/bk-1989-0388
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 664/.06
|