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Fenaroli's handbook of flavor ingredients.

Author: Giovanni Fenaroli, Prof. Dr.; George A Burdock
Publisher: Boca Raton : CRC Press, ©2002.
Edition/Format:   Print book : English : 4th ed.View all editions and formats
Summary:

Reflecting the flavour industry's need for more uniformity of substances, specific standards are presented in this text from the Food Chemicals Codex, the Flavor and Extract Manufacturers  Read more...

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Genre/Form: Handbooks and manuals
Handbooks, manuals, etc
Guides, manuels, etc
Document Type: Book
All Authors / Contributors: Giovanni Fenaroli, Prof. Dr.; George A Burdock
ISBN: 0849309468 9780849309465
OCLC Number: 47716437
Description: xxix, 1834 pages : illustrations ; 29 cm
Contents: For each entry, the handbook lists (where appropriate): Primary Name. Synonyms. CAS No. FEMA No. NAS No. EINECS No. EEC No. CoE No. JECFA No. Description. Sensory Thresholds. Molecular Structure. Empirical Formula/MW. Specifications. Natural Occurrence. Synthesis. Consumption. Food Functions. Regulations/Guidelines.
Other Titles: Handbook of flavor ingredients
Handbook of flavor ingredients

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