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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
Online Access:Connect to the full text of this electronic book

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