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Aroma Active Compounds in Foods: Chemistry and Sensory Properties - ACS Symposium Series American Chemical Society
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Aroma Active Compounds in Foods: Chemistry and Sensory Properties - ACS Symposium Series
American Chemical Society
This book examines the analytical and sensory characterization of important flavour 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.
289 pages, 6 halftones, 97 line figures
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 27 de septiembre de 2001 |
| ISBN13 | 9780841236943 |
| Editores | American Chemical Society |
| Páginas | 289 |
| Dimensiones | 156 × 236 × 20 mm · 530 g |
| Editor | Engel, Karl-Heinz (Technische Universitat Munchen) |
| Editor | Guntert, Matthias (Haarman and Reimer GmbH) |
| Editor | Takeoka, Gary (US Department of Agriculture) |
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