Flavor Science: Sensible Principles and Techniques (ACS Professional Reference Book)
Language: English
Published by American Chemical Society, 1993
- Hardcover
- Used
Seller: -OnTimeBooks-, Phoenix, AZ, U.S.A.-OnTimeBooks-
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Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.
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- Title
- Flavor Science: Sensible Principles and Techniques (ACS Professional Reference Book)
- Publisher
- American Chemical Society
- Publication year
- 1993
- Condition
- very_good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0841225168
- ISBN 13
- 9780841225169
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.
-OnTimeBooks-
Phoenix, AZ, U.S.A.
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