Food Flavorings
Contributors: P. R. Ashurst (Editor); P.R. Ashurst (Editor)
Edition: 2nd edition
Publisher: Blackie Academic & Professional
Published: January 1995
Language: eng
Format: Hardcover
Number of pages: 320
ISBN-13: 9780751402285
Subjects: Food & Drink / Cookery; Food & beverage technology; Flavor Technology; Cooking / Wine; Science/Mathematics; General; Flavoring essences
First sentence: Most foods derive their characteristic flavor from chemicals that are present at levels ranging from parts per billion to parts per million.