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Food flavours : biology and chemistry

Author: Carolyn Fisher; Thomas R Scott; Royal Society of Chemistry (Great Britain). Information Services.
Publisher: Cambridge : Royal Society of Chemistry, Information Services, ©1997.
Series: RSC paperbacks.
Edition/Format:   Print book : EnglishView all editions and formats
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Carolyn Fisher; Thomas R Scott; Royal Society of Chemistry (Great Britain). Information Services.
ISBN: 0854045384 9780854045389
OCLC Number: 36760770
Description: ix, 165 pages : illustrations ; 22 cm.
Contents: Introduction : problems in flavour research --
Flavour compounds --
The chemical senses --
Flavour analysis --
Teaching flavour concepts.
Series Title: RSC paperbacks.
Responsibility: Carolyn Fisher and Thomas R. Scott.

Abstract:

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.  Read more...

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

 
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