MPG.eBooks - Description: Flavor of dairy products

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Bibliographic Details
Corporate Authors:	American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 2004, Philadelphia, Pennsylvania)
Other Authors:	Cadwallader, Keith R. (Editor), Drake, MaryAnne (Editor), McGorrin, Robert J. (Editor)
Format:	eBook
Language:	English
Published:	Washington, DC American Chemical Society 2007, 2007
Series:	ACS symposium series
Subjects:	Terpenes / Analysis Terpenes / Composition Cheese Products / Flavor And Odor / Analysis Mass Spectrometry Flavor Technology & Engineering / Food Science / Chemistry & Biotechnology / Bisacsh Lactobacillales / Genetics Cheese / Composition Dairy Products / Composition Fatty Acids / Analysis Dairy Products / Analysis Milk / Composition Chromatography, Gas Proteolytic Enzymes / Analysis Methionine / Metabolism Dairy Products / History Lactic Acid Bacteria / Research Food Texture Milk / Chemistry Taste Cheese / Processing Dried Milk / Flavor And Odor / Stability Biochemistry Gas Chromatography-mass Spectrometry Sulfur Compounds Gas Chromatography Cheese / Flavor And Odor / Development Cheese / Analysis Milk / Flavor And Odor Odors / Analysis Sulfur Compounds / Analysis Dairy Products / Flavor And Odor Peptide Hydrolases / Analysis Dairying Fatty Acids / Research Milk / Effect Of High Temperatures On
Online Access:	https://pubs.acs.org/doi/book/10.1021/bk-2007-0971
Collection:	ACS Symposium Series - Collection details see MPG.ReNa

Description
Item Description:	"This book was developed from the symposium Chemistry and flavor of dairy products, which was held at the 228th American Chemical Society (ACS) National Meeting in Philadelphia, Pennsylvania, August 22-26, 2004."--Preface. - Distributed in print by Oxford University Press
Physical Description:	304 pages illustrations
ISBN:	9780841220959