Flavor Science
Subtitle: Sensible Principles and Techniques (Acs Professional Reference Book)
Contributors: Terry E. Acree (Editor); Roy Teranishi (Editor)
Publisher: An American Chemical Society Publication
Published: March 10, 1998
Language: eng
Format: Hardcover
Number of pages: 350
ISBN-13: 9780841225169
Subjects: Chemistry; Food & beverage technology; Flavoring essences; Flavor Technology; Science; Technology & Industrial Arts; Science/Mathematics; Food Science; Biotechnology; Chemistry - Analytic; Science / Biotechnology; Congresses; Flavor