Aroma Active Compounds in Foods. Chemistry and Sensory...

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Aroma Active Compounds in Foods....

Aroma Active Compounds in Foods. Chemistry and Sensory Properties

Name: Aroma Active Compounds in Foods. Chemistry and Sensory Properties
ISBN: 9780841236943

Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)

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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.

Kategori:

Engineering

Tahun:

2001

Penerbit:

American Chemical Society

Bahasa:

english

Halaman:

286

ISBN 10:

0841236941