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Fenaroli's handbook of flavor ingredients

Auteur : George A Burdock; Giovanni Fenaroli, Prof. Dr.
Éditeur: Boca Raton, Fla. : CRC Press, ©2005.
Édition/format:   Livre imprimé : Anglais : 5th edVoir toutes les éditions et tous les formats
Résumé:
"Fenaroli's Handbook of Flavor Ingredients, Fifth Edition is the world's most comprehensive reference to flavor ingredients. It provides easy access to an abundance of information on ingredients, regulatory issues, specifications, and more. Updated to reflect the latest data, this new edition includes synonyms, international codes, sensory and organoleptic information, permitted uses of ingredients, international  Lire la suite...
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Détails

Genre/forme: Handbooks and manuals
Handbooks, manuals, etc
Handbooks
Type de document: Livre
Tous les auteurs / collaborateurs: George A Burdock; Giovanni Fenaroli, Prof. Dr.
ISBN: 0849330343 9780849330346
Numéro OCLC: 55596574
Description: xxx, 2009 pages : illustrations ; 27 cm
Contenu: 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.
Autres titres: Handbook of flavor ingredients
Flavor ingredients
Responsabilité: George A. Burdock.
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Résumé:

Features more than 100 designated GRAS substances, information on aroma and taste thresholds, and the regulatory information. This handbook includes synonyms, international codes, sensory and  Lire la suite...

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