Aroma Biotechnology /

Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. Due to problems of supply from agricultural sources, legal restrictions and numerous advances in cel...

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Bibliographic Details

Main Author:	Berger, Ralf G.
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Berlin, Heidelberg : Springer Berlin Heidelberg, 1995.
Subjects:	Chemistry. Biotechnology. Food science. Chemistry, Organic. Chemical engineering. Electronic books.
Online Access:	Connect to the full text of this electronic book