Food Flavors and Chemistry
Subtitle: Advances of the New Millennium
Contributors: A.M. Spanier (Editor); F. Shahidi (Editor); T.H. Parliment (Editor); C.-T. Ho (Editor)
Edition: 1 edition
Publisher: Royal Society of Chemistry
Published: January 2, 2002
Language: eng
Format: Hardcover
Number of pages: 654
ISBN-13: 9780854048755
Subjects: Biotechnology; Food & beverage technology; Science/Mathematics; Flavor Technology; Technology; Technology & Industrial Arts; Chemistry - General; Food Science; Science / Chemistry / General
First sentence: Parallel with the development of gas chromatography, volatile flavor components have been identified and reported in dairy products since the mid-1950's.