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Flavor Chemistry : Thirty Years of Progress /

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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...

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Bibliographic Details
Main Author: Teranishi, Roy
Corporate Author: SpringerLink (Online service)
Other Authors: Wick, Emily L., Hornstein, Irwin
Format: eBook
Language:English
Published: Boston, MA : Springer US : Imprint : Springer, 1999.
Subjects:
Flavor > Congresses.
Food > Odor > Congresses.
Flavoring essences > Congresses.
Flavor.
Flavoring essences.
Food > Odor.
Electronic books.
Conference proceedings.
Online Access:Connect to the full text of this electronic book
Description
Summary: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.
Item Description:Electronic resource.
Physical Description:1 online resource (452 pages)
ISBN:9781461546931 (electronic bk.)
1461546931 (electronic bk.)