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Aroma Active Compounds In Foods Chemistry And Sensory Properties Gary R Takeoka

  • SKU: BELL-4337660
Aroma Active Compounds In Foods Chemistry And Sensory Properties Gary R Takeoka
$ 31.00 $ 45.00 (-31%)

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Aroma Active Compounds In Foods Chemistry And Sensory Properties Gary R Takeoka instant download after payment.

Publisher: American Chemical Society
File Extension: PDF
File size: 27.15 MB
Pages: 286
Author: Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)
ISBN: 9780841218710, 9780841236943, 0841218714, 0841236941
Language: English
Year: 2001

Product desciption

Aroma Active Compounds In Foods Chemistry And Sensory Properties Gary R Takeoka by Gary R. Takeoka, Matthias Güntert, And Karl-heinz Engel (eds.) 9780841218710, 9780841236943, 0841218714, 0841236941 instant download after payment.

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.

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