Handbook of flavor characterization
Subtitle: sensory analysis, chemistry, and physiology
By: edited by Kathryn D. Deibler, Jeannine Delwiche.
Contributors: Deibler, Kathryn D. 1973-; Delwiche, Jeannine, 1967-
Series: Food science and technology -- 131.; Food science and technology (Marcel Dekker, Inc.) -- 131.
Publisher: Marcel Dekker; CRC Press
Published: 2004
Place of publication: New York
Language: eng
Number of pages: 493
Subjects: Flavor -- Analysis -- Handbooks, manuals, etc.
Genres: Handbooks, manuals, etc.
Notes: Includes bibliographical references and index.