Flavor of Foods and Beverages (PDF)
Chemistry and Technology
(Sprache: Englisch)
Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents...
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Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents information on the flavor of foods and beverages.
This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines new analytical methodology on taste and aroma, as well as flavor production, stability, and composition.
This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.
This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines new analytical methodology on taste and aroma, as well as flavor production, stability, and composition.
This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.
Bibliographische Angaben
- 2012, 438 Seiten, Englisch
- Herausgegeben: George Charalambous
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0323150322
- ISBN-13: 9780323150323
- Erscheinungsdatum: 02.12.2012
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Größe: 38 MB
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