Flavor of foods and beverages
Subtitle: chemistry and technology
By: edited by George Charalambous and George E. Inglett.
Contributors: Charalambous, George, 1922-; Inglett, G. E., 1928-; American Chemical Society. Division of Agricultural and Food Chemistry.
Publisher: Academic Press
Published: 1978
Place of publication: New York
Language: eng
Number of pages: 422
Subjects: Flavor -- Congresses.; Flavoring essences -- Congresses.
Notes: Includes bibliographical references and index.
Proceedings of a conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society and held June 27-29, 1978, Athens, Greece.