Aroma Active Compounds in Foods. Chemistry and Sensory...

Main
Engineering
Aroma Active Compounds in Foods....

Aroma Active Compounds in Foods. Chemistry and Sensory Properties

Name: Aroma Active Compounds in Foods. Chemistry and Sensory Properties
ISBN: 9780841236943

Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)

0 / 0

0 comments

Avez-vous aimé ce livre?

Quelle est la qualité du fichier téléchargé?

Veuillez télécharger le livre pour apprécier sa qualité

Quelle est la qualité des fichiers téléchargés?

This book examines the analytical and sensory characterization of important flavor constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.

Catégories:

Engineering

Année:

2001

Editeur::

American Chemical Society

Langue:

english

Pages:

286

ISBN 10:

0841236941