Aroma active compounds in foods : chemistry and sensory properties /

Aroma active compounds in foods : chemistry and sensory properties / Gary R. Takeoka, editor, Matthias Güntert, editor, Karl-Heinz Engel, editor.

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Bibliographic Details
Corporate Authors: American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors: Takeoka, Gary R., Güntert, Matthias, Engel, Karl-Heinz, 1954-
Format: Book
Language:English
Published: Washington, DC : American Chemical Society : Distributed by Oxford University Press, ©2001.
Series:ACS symposium series ; 794.
Subjects:
Food > Odor > Congresses.
Flavoring essences > Congresses.
Flavor > Congresses.
Description
Physical Description:xiv, 289 pages : illustrations ; 24 cm.
Bibliography:Includes bibliographical references and indexes.
ISBN:0841236941 (alk. paper)

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