Hardback (27 Sep 2001)
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This book examines the analytical and sensory characterization of important flavour 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.
| ISBN: | 9780841236943 |
| Publisher: | American Chemical Society |
| Imprint: | American Chemical Society |
| Pub date: | 27 Sep 2001 |
| DEWEY: | 664.06 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 289 |
| Weight: | 530g |
| Height: | 236mm |
| Width: | 156mm |
| Spine width: | 20mm |
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