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Flavor analysis : developments in isolation and characterization / Cynthia J. Mussinan, editor, Michael J. Morello, editor
Material type:
TextLanguage: ENG Series: ACS symposium series ; 705Publisher: Washington, D.C. : American Chemical Society, c1998Description: xii, 389 páginas : ilustracionesContent type: texto Media type: sin medio Carrier type: volumenISBN: 0841235783 (papel alcalino)Subject(s): Sabor -- CongresosDDC classification: 664/.07 LOC classification: TP372.5 | F425
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División de Estudios de Posgrado. Libros Libros | General | TP372.5 F425 (Browse shelf(Opens below)) | 1 | Available | 10272 |
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| 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 : | TP372.5 M34 2001 Magnetic resonance in food science : | TP372.55M35 E59 Enzymatic browning and its prevention / |
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 214th National Meeting of the American Chemical Society, Las Vegas, Nevada, September 7-11, 1997"
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