Food flavor and chemistry: explorations into the 21st century
Éditeur :
Royal Society of Chemistry
ISBN :
9780854046539
Date de publication :
7 juin 2005
Dimensions :
23,4 x 15,6 x 2,9 cm
Poids :
906 g
Format :
Unsewn / adhesive bound
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Of interest to a broad spectrum of workers advancing flavor chemistry, food product research and development as well as those in the quality control area, this book provides an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.