Flavor chemistry : trends and developments : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Third Chemical Congress of North America (195th National Meeting of the American Chemical Society), Toronto, Ontario, Canada, June 5-11, 1988 /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting, Chemical Congress of North America
Other Authors:	Teranishi, Roy, 1922-2000, Buttery, Ron G., Shahidi, Fereidoon, 1951-
Format:	Conference Proceeding eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society, 1989.
Series:	ACS symposium series ; 388.
Subjects:	Flavor > Congresses. Flavoring essences > Congresses. Molecular structure. Flavoring Agents > chemistry Molecular Structure Odorants > analysis Plant Extracts > biosynthesis Fruit > chemistry Vitis > chemistry Furans > analysis Seafood > analysis Pyrazines > analysis Kinetics Heterocyclic Compounds > analysis Flavoring Agents > chemical synthesis Mammals > physiology Taste Perception Olfactory Perception Amino Acids > physiology Peptides > physiology Spices > analysis Meat > analysis Agaricales > chemistry Volatile Organic Compounds > analysis Solanum lycopersicum > chemistry Ananas > chemistry Saveur > Congrès. Aromatisants > Congrès. Structure moléculaire. molecular structure. TECHNOLOGY & ENGINEERING > Food Science. Molecular structure Flavor Flavoring essences Geschmack Chemie Kongress Geruch Lebensmittelchemie Aromastoff Duftstoff Alimentos (Ciencia) Electronic books. Conference papers and proceedings
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