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The Quality of foods and beverages : chemistry and technology /

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Bibliographic Details
Corporate Authors: ScienceDirect (Online service), American Chemical Society. Division of Agricultural and Food Chemistry, Institute of Food Technologists, American Society of Flavor Chemists, International Flavor Conference
Other Authors: Charalambous, George, 1922-1994, Inglett, G. E., 1928-
Format: Conference Proceeding eBook
Language:English
Published: New York : Academic Press, 1981-
Subjects:
Food > Analysis > Congresses.
Beverages > Analysis > Congresses.
Flavor > Congresses.
Food industry and trade > Congresses.
Flavoring essences.
Food additives.
Food > Analysis.
Beverages > analysis
Flavoring Agents
Food Additives
Food Analysis
Aliments > Analyse > Congrès.
Boissons > Analyse > Congrès.
Saveur > Congrès.
Aromatisants.
Aliments > Additifs.
Aliments > Analyse.
Food additives
Flavoring essences
Beverages > Analysis
Flavor
Food > Analysis
Food industry and trade
geur en smaak
flavour
voedselkwaliteit
food quality
sensorische evaluatie
sensory evaluation
voedselanalyse
food analysis
voedingsmiddelen
foods
dranken
beverages
Flavours
Geur- en smaakstoffen
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
Connect to the full text of this electronic book
Description
Item Description:Contains the proceedings of the second International Flavor Conference held in Athens, Greece, July 20-24, 1980.
"Cosponsored by the Agricultural and Food Chemistry Division of the American Chemical Society, the Institute of Food Technologists, and the American Society of Flavor Chemists, Inc."
Physical Description:1 online resource (2 volumes) : 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.