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Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 /

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Bibliographic Details
Corporate Authors: American Chemical Society. Division of Agricultural and Food Chemistry, ACS/CSJ Chemical Congress
Other Authors: Boudreau, James C., 1936-
Format: Conference Proceeding eBook
Language:English
Published: Washington, D.C. : American Chemical Society, 1979.
Series:ACS symposium series ; 115.
Subjects:
Food > Analysis > Congresses.
Flavor > Congresses.
Taste > Congresses.
Taste.
Food > Analysis.
Maillard reaction.
Taste
Taste > physiology
Food Analysis
Spices > analysis
Flavoring Agents > chemistry
Peptides > chemistry
Peptides > analysis
Solanum tuberosum > chemistry
Seafood > analysis
Maillard Reaction
Aliments > Analyse > Congrès.
Saveur > Congrès.
Goût > Congrès.
Goût.
Aliments > Analyse.
Réaction de Maillard.
taste (senses)
MEDICAL > Physiology.
SCIENCE > Life Sciences > Human Anatomy & Physiology.
Maillard reaction
Flavor
Food > Analysis
Geschmacksstoff
Lebensmittel
Lebensmittelanalyse
Electronic books.
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congrès.
Online Access:Connect to the full text of this electronic book
Description
Item Description:Title from PDF title page (ACS publications, viewed September 28, 2009).
Physical Description:1 online resource (ix, 262 pages) : illustrations
Format:Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:Includes bibliographical references and index.
ISBN:9780841206809
0841206805