Aroma Active Compounds in Foods. Chemistry and Sensory Properties
Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)
This book examines the analytical and sensory characterization of important flavor constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.
Կատեգորիաներ:
Տարի:
2001
Հրատարակչություն:
American Chemical Society
Լեզու:
english
Էջեր:
286
ISBN 10:
0841236941
ISBN 13:
9780841236943
Սերիաներ:
ACS Symposium Series 794
Ֆայլ:
PDF, 27.15 MB
IPFS:
,
english, 2001