Handbook Of Fruit And Vegetable Flavors

Hui

Published by Wiley India
ISBN 10: 8126563583 / ISBN 13: 9788126563586
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International Edition, Cover & ISBN may be different from US edition, PAPERBACK. Book Condition: New. Brand New,Softcover,No Access code & No context dvd, But Contents are same as US Edition. Printed in English Language, Prompt shipping by USPS/,UPS/,DHL/,FedEx. Exceptional customer Service, Satisfaction Guaranteed. We may ship the books from Asian regions for inventory purpose. "Special Note" We do provide service on APO BOX & PO BOX addresses only in usa. Bookseller Inventory #

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Synopsis: Handbook Of Fruit And Vegetable Flavors by Hui, Wiley India, Hardcover, 9788126563586

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Title: Handbook Of Fruit And Vegetable Flavors
Publisher: Wiley India
Binding: Hb
Book Condition: Brand New
Edition: International Edition.

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Book Description Hardcover. Book Condition: New. 1st edition. Brand NEW, Paperback International Edition. Black & White or color, Cover and ISBN are same as ISBN stated with similar contents as US editions. Standard delivery takes 3-6 business days by USPS/UPS/Fedex with tracking number. Choose expedited shipping for superfast delivery 2-4 business days. We also ship to PO Box addresses. International Edition Textbooks may bear a label ÔNot for sale in the U.S. or CanadaÕ etc. printed only to discourage U.S. students from obtaining an affordable copy. Legal to use despite any disclaimer on cover as per US court. No access code or CD included unless specified. In some instances, the international textbooks may have different exercises at the end of the chapters. Printed in English. 100% Customer satisfaction guaranteed! Please feel free to contact us for any queries. Bookseller Inventory # LBDIN51569656

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Book Description Wiley, 2017. Hardcover. Book Condition: New. 1st Edition. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science. (jacket). Bookseller Inventory # 118920

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