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.
Категории:
Година:
2001
Издателство:
American Chemical Society
Език:
english
Страници:
286
ISBN 10:
0841236941
ISBN 13:
9780841236943
Серия:
ACS Symposium Series 794
Файл:
PDF, 27.15 MB
IPFS:
,
english, 2001