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1
Flavor Chemistry of Ethnic Foods
Published 1999
Springer US
Table of Contents:
“
... of Their Isothiocyanates -- 9. Flavor Characteristics and Stereochemistry of the Volatile
Constituents
of Greater Galangal...
”
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2
Quality of Fresh and Processed Foods
Published 2004
Springer US
“
..., texture, general nutrition, shelf-life, stability, and possible presence of undesirable
constituents
...
”
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3
Process-Induced Chemical Changes in Food
Published 1998
Springer US
“
...-weight
constituents
that affects their flavor, color and overall acceptability. Thus, generation of aroma...
”
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Author: Chi-Tang Ho
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Classification
641 - Food & drink
2
664 - Food technology
2
572 - Biochemistry
1
Language
English
3
Collection
Springer Book Archives -2004
3
Author
Chi-Tang Ho
Shahidi, Fereidoon
3
Braggins, Terry
1
Nguyen Van Chuyen
1
Spanier, Arthur M.
1
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