Flavor Chemistry - Thirty Years of Progress (Hardcover, 1999 ed.)

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.

General

Imprint:	Kluwer Academic / Plenum Publishers
Country of origin:	United States
Release date:	August 1999
First published:	1999
Editors:	Roy Teranishi • Emily L. Wick • Irwin Hornstein
Dimensions:	235 x 155 x 26mm (L x W x T)
Format:	Hardcover
Pages:	439
Edition:	1999 ed.
ISBN-13:	978-0-306-46199-6
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-306-46199-4
Barcode:	9780306461996

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