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.
Publisher: Springer-Verlag New York Inc. ISBN: 9781461371250 Number of pages: 439 Weight: 1131 g Dimensions: 244 x 156 mm Edition: Softcover reprint of the original 1st ed. 199
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