Aroma Active Compounds in Foods
Contributors: Gary Takeoka (Editor); Matthias Guntert (Editor); Karl-Heinz Engel (Editor)
Publisher: An American Chemical Society Publication
Published: February 15, 2001
Language: eng
Format: Hardcover
Number of pages: 289
ISBN-13: 9780841236943
Subjects: Food & beverage technology; Technology; Flavoring essences; Flavor Technology; Food Science; Technology & Industrial Arts; Science/Mathematics; Odor; Food; Chemistry - Organic; Science / Chemistry / Organic; Science-Chemistry - Organic; Technology / Food Industry & Science; Congresses; Flavor
First sentence: Over the past decades, flavor research has witnessed tremendous developments (1, 2).