Causes of flavor and off-flavor in fresh and preserved foods (in general).
Series: Bibliographic series, no. 1
Published: 1952
Place of publication: Chicago
Language: eng
Subjects: Flavor -- Bibliography.; Food -- Bibliography.
Notes: Cover title.
Table of contents: title: [1] pt. 1. Fresh and preserved foods (in general). 2d ed. pt. 2. Fresh and preserved vegetables. 2d ed. pt. 3. Dairy products. 2d ed.; title: [2] pt. 4. Fresh and preserved meats and fish. pt. 5. Fresh and preserved fruits. pt. 6. Baking and bakery products.