Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994 /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors:	McGorrin, Robert J., 1951-, Leland, Jane V.
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society, ©1996.
Series:	ACS symposium series ; 633.
Subjects:	Flavor > Congresses. Taste. Maillard reaction. Food containers. Gas chromatography. Taste Perception Taste Flavoring Agents > chemistry Dietary Fats > analysis Vanilla > chemistry Ice Cream > analysis Emulsions > chemistry Lipids > chemistry Maillard Reaction Proteins > chemistry Caseins > chemistry Whey > chemistry Lactoglobulins > chemistry Pectins > chemistry Aspartame > analysis Food Storage Chewing Gum > analysis Food Packaging Chromatography, Gas Olfactometry Dentifrices > analysis Cheese > analysis Saveur > Congrès. Goût. Réaction de Maillard. Aliments > Emballages. Chromatographie en phase gazeuse. taste (senses) gas chromatography. TECHNOLOGY & ENGINEERING > Food Science. Flavor Chemical & Materials Engineering. Engineering & Applied Sciences. Chemical Engineering. Aliments > Saveur et odeur. Aromatisants. Electronic books. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès.
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