An edition of Aroma active compounds in foods
(2001)
Aroma Active Compounds in Foods
by Gary R. Takeoka
- 0 Ratings
- 0 Want to read
- 0 Currently reading
- 1 Have read
Share
×Close
This edition doesn't have a description yet. Can you add one?
Publish Date
February 15, 2001
Publisher
An American Chemical Society Publication
Language
English
Pages
289
Check nearby libraries
Buy this book
Subjects
Food, Odor, Congresses, Flavor, Flavoring essences, Food, miscellaneaShowing 2 featured editions. View all 2 editions?
| Edition | Availability |
|---|---|
1
Aroma Active Compounds in Foods
February 15, 2001, An American Chemical Society Publication
Hardcover
in English
0841236941 9780841236943
|
aaaa
Libraries near you:
WorldCat
|
2
Aroma active compounds in foods: chemistry and sensory properties
2001, American Chemical Society, Distributed by Oxford University Press
0841236941 9780841236943
|
eeee
|
Book Details
First Sentence
"Over the past decades, flavor research has witnessed tremendous developments (1, 2)."
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?
| January 14, 2023 | Edited by ImportBot | import existing book |
| September 9, 2021 | Edited by ImportBot | import existing book |
| April 9, 2019 | Created by MARC Bot | import existing book |