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Flavour science : recent developments

Author: A J Taylor; D S Mottram
Publisher: Cambridge, UK : Royal Society of Chemistry, Information Services, ©1996.
Series: Special publication (Royal Society of Chemistry (Great Britain)), no. 197.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Summary:

This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area.

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Genre/Form: Conference papers and proceedings
Congresses
Material Type: Conference publication
Document Type: Book
All Authors / Contributors: A J Taylor; D S Mottram
ISBN: 0854047026 9780854047024
OCLC Number: 36529050
Notes: "The proceedings of the Eighth Weurman Flavour Research Symposium, held in Reading, UK on 23-26 July 1996"--Title page verso.
Description: xiii, 476 pages : illustrations ; 24 cm.
Contents: The Role of Diet and Environment in the Natural Flavours of Seafoods / F.B. Whitfield, F. Helidoniotis and M. Drew --
Volatile Acids and Nitrogen Compounds in Prawn Powder / K.B. de Roos and J.A. Sarelse --
Effect of Castration and Slaughter Age on Fatty Acids and Phenols in Sheep Adipose Tissue / M.M. Sutherland and J.M. Ames --
Screening for and Control of Debittering Properties of Cheese Cultures / G. Smit, Z. Kruyswijk and A.H. Weerkamp [and others] --
The Co-oxidation of Carotenoids by Lipoxygenase in Tomatoes / C.L. Allen and J.W. Gramshaw --
New Sulfur-Bearing Compounds in Buchu Leaf Oil / G.E. Krammer, H.-J. Bertram and J. Bruning [et al.] --
Composition of Volatile Constituents in Tarragon (Artemisia dracunculus L.) at Different Vegetative Periods / R. Venskutonis, J.W. Gramshaw and A. Dapkevicius [et al.] --
Biochemical Pathways for the Formation of Esters in Ripening Fruit / S. Grant Wyllie, D.N. Leach and H.N. Nonhebel [et al.].
Series Title: Special publication (Royal Society of Chemistry (Great Britain)), no. 197.
Responsibility: edited by A.J. Taylor, D.S. Mottram.

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"This book is a must for everyone who is interested in or working in the field of flavours, as well as those in research, development and production as in sensory analysis and flavour formulation." * Read more...

 
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