Flavor Chemistry: Thirty Years of Progress

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Chemistry - Biochemistry
Flavor Chemistry: Thirty Years of...

Flavor Chemistry: Thirty Years of Progress

Name: Flavor Chemistry: Thirty Years of Progress
ISBN: 9781461371250

Roy Teranishi, Emily L. Wick, Irwin Hornstein (auth.), Roy Teranishi, Emily L. Wick, Irwin Hornstein (eds.)

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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.

類別:

Chemistry - Biochemistry

年:

1999

版本:

出版商:

Springer US

語言:

english

頁數:

439

ISBN 10: