|
|
|
|
| LEADER |
04080nmm a2201141 u 4500 |
| 001 |
EB002165928 |
| 003 |
EBX01000000000000001303707 |
| 005 |
00000000000000.0 |
| 007 |
cr||||||||||||||||||||| |
| 008 |
230607 ||| eng |
| 020 |
|
|
|a 9780841221314
|
| 050 |
|
4 |
|a TP248.65.F66
|
| 100 |
1 |
|
|a Tamura, Hirotoshi
|e [editor]
|
| 245 |
0 |
0 |
|a Food flavor
|b chemistry, sensory evaluation, and biological activity
|c Hirotoshi Tamura, editor [and others] ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
|
| 260 |
|
|
|a Washington, DC
|b American Chemical Society
|c 2008, 2008
|
| 300 |
|
|
|a 308 pages
|b illustrations
|
| 505 |
0 |
|
|a Includes bibliographical references and index
|
| 653 |
|
|
|a Pharmacognosy
|
| 653 |
|
|
|a Food Technology
|
| 653 |
|
|
|a Tea / Processing / Odor / Analysis
|
| 653 |
|
|
|a Food / Biotechnology
|
| 653 |
|
|
|a Mesquite / Odor / Analysis
|
| 653 |
|
|
|a Flavor
|
| 653 |
|
|
|a Berries / Appearance / Psychological aspects
|
| 653 |
|
|
|a Food additives
|
| 653 |
|
|
|a Viticulture / Effect of light on / Analysis
|
| 653 |
|
|
|a Biotechnology
|
| 653 |
|
|
|a Strawberries / Flavor / Analysis
|
| 653 |
|
|
|a Maillard Reaction
|
| 653 |
|
|
|a Cooking
|
| 653 |
|
|
|a Cider / Processing / Flavor / Analysis
|
| 653 |
|
|
|a Methionine
|
| 653 |
|
|
|a Tea
|
| 653 |
|
|
|a Prosopis
|
| 653 |
|
|
|a Odor / Analysis / Methodology
|
| 653 |
|
|
|a Antioxidants
|
| 653 |
|
|
|a Food / Analysis
|
| 653 |
|
|
|a Tea / Flavor / Analysis
|
| 653 |
|
|
|a Odorants / analysis
|
| 653 |
|
|
|a Soups / Odor / Analysis
|
| 653 |
|
|
|a Limonoids / Odor / Analysis
|
| 653 |
|
|
|a Chromatography, Gas
|
| 653 |
|
|
|a Food / Sensory evaluation
|
| 653 |
|
|
|a Temperature
|
| 653 |
|
|
|a Cysteine / Thermal properties / Analysis
|
| 653 |
|
|
|a Ketones / Physiological effect
|
| 653 |
|
|
|a Sensation / physiology
|
| 653 |
|
|
|a Food Additives
|
| 653 |
|
|
|a Lactones
|
| 653 |
|
|
|a Pineapple / Odor / Analysis / Methodology
|
| 653 |
|
|
|a Food Analysis / methods
|
| 653 |
|
|
|a Desserts / Flavor / Analysis
|
| 653 |
|
|
|a Aromatic plants / Therapeutic use
|
| 653 |
|
|
|a Fragaria
|
| 653 |
|
|
|a Inverse gas chromatography
|
| 653 |
|
|
|a Raspberries / Physiological effect
|
| 653 |
|
|
|a Gas chromatography / Technological innovations
|
| 653 |
|
|
|a Taste
|
| 653 |
|
|
|a Limonins / analysis
|
| 653 |
|
|
|a Food
|
| 653 |
|
|
|a Essences and essential oils / Analysis / Methodology
|
| 653 |
|
|
|a Perspiration / Odor / Analysis
|
| 653 |
|
|
|a Maillard reaction
|
| 653 |
|
|
|a Methionine / Thermal properties / Analysis
|
| 653 |
|
|
|a Gas chromatography
|
| 653 |
|
|
|a Cooking (Celery) / Odor / Analysis
|
| 653 |
|
|
|a Sweat
|
| 653 |
|
|
|a Light
|
| 653 |
|
|
|a Rubus
|
| 653 |
|
|
|a Inventions
|
| 653 |
|
|
|a Vitis
|
| 653 |
|
|
|a Grapes / Effect of light on / Analysis
|
| 653 |
|
|
|a Lactones / Reactivity / Odor / Analysis
|
| 653 |
|
|
|a Passiflora
|
| 653 |
|
|
|a Passion fruit / Odor / Analysis
|
| 653 |
|
|
|a Apium
|
| 653 |
|
|
|a Flavor / Analysis / Methodology
|
| 653 |
|
|
|a Ananas
|
| 653 |
|
|
|a Cysteine
|
| 653 |
|
|
|a Fruit
|
| 653 |
|
|
|a Wine
|
| 653 |
|
|
|a Mixtures / Odor / Analysis
|
| 653 |
|
|
|a Oils, Volatile / analysis
|
| 653 |
|
|
|a Beverages
|
| 653 |
|
|
|a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology / bisacsh
|
| 653 |
|
|
|a Food Analysis
|
| 653 |
|
|
|a Ketones / pharmacology
|
| 700 |
1 |
|
|a Ebeler, Susan E.
|e [editor]
|
| 700 |
1 |
|
|a Kubota, Kikue
|e [editor]
|
| 700 |
1 |
|
|a Takeoka, Gary R.
|e [editor]
|
| 710 |
2 |
|
|a American Chemical Society
|b Division of Agricultural and Food Chemistry
|
| 710 |
2 |
|
|a American Chemical Society
|b Pacific Region (2005, Honolulu, Hawaii)
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b ACS
|a ACS Symposium Series
|
| 490 |
0 |
|
|a ACS symposium series
|
| 500 |
|
|
|a "Based on a symposium held at the Pacific Region of the American Chemical Society in December 2005, in Honolulu, Hawaii"--Page xi. - Distributed in print by Oxford University Press
|
| 856 |
4 |
0 |
|u https://pubs.acs.org/doi/book/10.1021/bk-2008-0988
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 664/.072
|