Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavor industry. Of interest to professionals both inside and outside the field of flavor research. Based on a successful American Chemical Society workshop.
"synopsis" may belong to another edition of this title.
Book Description American Chemical Society, 1993. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110841225168