Flavor Chemistry
Thirty Years of Progress
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Author
Contributions
- Wick, Emily L. - Contributor
- Hornstein, Irwin - Contributor
Publication
1999 - Springer US, Boston, MA, United States
Language
English
Word Count
109,750 words, Guess
Page Count
439 pages
Physical Format
Electronic resource
Identifiers
- Internet Archiveflavorchemistryt00tera
- ISBN-101461371252
- ISBN-101461546931
- ISBN-139781461371250
- ISBN-139781461546931
and 4 more
- OCLC Control Number851840601
- Better World Books9781461371250
- Better World Books9781461546931
- Open LibraryOL27039060M
Classifications
- DDC641.3
- DDC664
- LCCTP248.65.F66
and 1 more
- LCCTX341-641
Description
Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
Other Editions
- Flavor Chemistry: Thirty Years of Progress
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