Developments in food flavours
Subtitle: (an industry-university co-operation symposium organised under the auspices of the National College of Food Technology, (Department of Food Technology) University of Reading, 25-27 March, 1986)
By: edited by G.G. Birch and M.G. Lindley.
Contributors: Birch, G. G. 1934-; Lindley, M. G.; National College of Food Technology.
Publisher: Elsevier Applied Science
Published: 1986
Place of publication: London
Language: eng
Number of pages: 287
Subjects: Flavoring essences.
Notes: Includes index.