Flavor science
Subtitle: sensible principles and techniques
By: Terry E. Acree, editor, Roy Teranishi, editor.
Contributors: Acree, Terry E.; Teranishi, Roy, 1922-; American Chemical Society. Division of Agricultural and Food Chemistry.
Series: ACS professional reference book
Publisher: American Chemical Society
Published: 1993
Place of publication: Washington, DC
Language: eng
Number of pages: 351
Subjects: Flavor -- Congresses.; Flavoring essences -- Congresses.
Notes: Includes bibliographical references and index.
"Developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society."