This volume is a collection of papers covering various aspects of
an important group of botanicals which have long been used to
improve the flavor of food. It contains fresh material prepared
especially for it by researchers and other technically trained
workers from universities, government and industrial research
groups and industry worldwide.
It will be of great value to food scientists, medical
researchers, analytical and synthetic organic chemists, chefs, and
all those involved with, and interested in, food and food flavours
in general.
General
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