Flavor Chemistry

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.

115,00 CHF


Artikelnummer 9780306461996
Preis 115,00 CHF
Autor Hornstein, Irwin / Teranishi, Roy / Wick, Emily L.
Sprache eng
Seitenangabe 452
Verlag Springer Us
Erscheinungsjahr 1999
Meldetext Folgt in ca. 10 Arbeitstagen
Einband Fester Einband
Weight 0
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