Aroma Active Compounds in Foods: Chemistry and Sensory Properties

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.


Author: Gary Takeoka
Publisher: American Chemical Society
Published: 09/13/2001
Pages: 304
Binding Type: Hardcover
Weight: 1.36lbs
Size: 9.00h x 6.00w x 0.81d
ISBN: 9780841236943

Review Citation(s):
Scitech Book News 12/01/2001 pg. 170

This title is not returnable