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£90.00

Hardback

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Published: 27 September 2001

289 Pages | 6 halftones, 97 line figures

234x156mm

ISBN: 9780841236943


Bookseller Code (AJ)

Aroma Active Compounds in Foods

Chemistry and Sensory Properties

Edited by Gary Takeoka, Karl-Heinz Engel, and Matthias Guntert

American Chemical Society

ACS Symposium Series

This book examines the analytical and sensory characterization of important flavour constituents, the formation and synthesis of key aroma ...

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