The Quality of foods and beverages : chemistry and technology /

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

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