Aroma active compounds in foods : chemistry and sensory properties / Gary R. Takeoka, Matthias Guntert, Karl Heinz-Engel, editors
Material type: TextLanguage: ENG Series: ACS symposium series ; 794Publisher: Washington, D.C. : American Chemical Society, c2001Description: 289 páginasContent type: texto Media type: sin medio Carrier type: volumenISBN: 0841236941 (papel alcalino)Subject(s): Alimentos -- Olor -- Congresos | Condimentos -- Congresos | Sabor -- CongresosDDC classification: 664/.06 LOC classification: TP372.5 | A76Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Libros | División de Estudios de Posgrado. Libros Libros | General | TP372.5 A76 (Browse shelf(Opens below)) | 1 | Available | 9839 |
Total holds: 0
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TP370.4 K618 Food products formulary / | TP370.5 F66 Food biotechnology / | TP370.5 F67 Food processing operations modeling : | TP372.5 A76 Aroma active compounds in foods : | TP372.5 B56 Bioactive compounds in foods : | TP372.5 F425 Flavor analysis : | TP372.5 F43 Flavor chemistry : |
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