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Springer

Flavour and Fragrance Chemistry

Flavour and Fragrance Chemistry

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The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification.
It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.

Author: Virginia Lanzotti
Publisher: Springer
Published: 08/31/2000
Pages: 256
Binding Type: Hardcover
Weight: 1.24lbs
Size: 9.21h x 6.14w x 0.69d
ISBN: 9780792362111

Review Citation(s):
Scitech Book News 03/01/2001 pg. 170

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