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Food flavours : biology and chemistry

Author: Carolyn Fisher; Thomas R Scott
Publisher: Cambridge : Royal Society of Chemistry, ©1997.
Series: RSC paperbacks.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:

An invaluable source for students in all areas of food science, as well as in biological, organic and analytical chemistry and a good addition to any food technologist's bookshelf.

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Fisher, Carolyn.
Food flavours.
Cambridge : Royal Society of Chemistry, Information Services, ©1997
(OCoLC)36760770
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Carolyn Fisher; Thomas R Scott
ISBN: 9781847550866 184755086X
OCLC Number: 228104265
Description: 1 online resource (ix, 165 pages) : illustrations.
Contents: Introduction : problems in flavour research --
Flavour compounds --
The chemical senses --
Flavour analysis --
Teaching flavour concepts.
Series Title: RSC paperbacks.
Other Titles: Food flavors
Responsibility: Carolyn Fisher and Thomas R. Scott.

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"... a useful introduction ..." * Food Science and Technology, Issue 3, p 183 *

 
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