Flavor Chemistry: 30 Years of Progress
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Book Overview
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.
Format:Hardcover
Language:English
ISBN:0306461994
ISBN13:9780306461996
Release Date:August 1999
Publisher:Springer
Length:439 Pages
Weight:2.28 lbs.
Dimensions:1.2" x 6.7" x 10.1"
Related Subjects
Agricultural Sciences Biology Biology & Life Sciences Chemical Chemical Engineering Chemistry Diets & Weight Loss Engineering Food Counters Food Science General & Reference Health Health, Fitness & Dieting Health, Fitness & Dieting Industrial & Technical Industrial, Manufacturing & Operational Systems Microbiology Science & Math TechnologyCustomer Reviews
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