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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.
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- PublisherSpringer
- Publication date2012
- ISBN 10 1461371252
- ISBN 13 9781461371250
- BindingPaperback
- Number of pages450
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Flavor Chemistry
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Springer US Nov 2012
(2012)
ISBN 10: 1461371252
ISBN 13: 9781461371250
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 452 pp. Englisch. Seller Inventory # 9781461371250
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Flavor Chemistry : Thirty Years of Progress
Published by
Springer US
(2012)
ISBN 10: 1461371252
ISBN 13: 9781461371250
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Book Description Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Seller Inventory # 9781461371250
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Flavor Chemistry
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(2012)
ISBN 10: 1461371252
ISBN 13: 9781461371250
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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. Seller Inventory # 4195272
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Flavor Chemistry: Thirty Years of Progress
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Book Description Paperback. Condition: Brand New. 1999 edition. 450 pages. 9.61x6.14x1.02 inches. In Stock. Seller Inventory # zk1461371252
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