FLAVORS AND FRAGRANCES IN FOOD PROCESSING: PREPARATION AND CHARACTERIZATION METHODS.

FLAVORS AND FRAGRANCES IN FOOD PROCESSING: PREPARATION AND CHARACTERIZATION METHODS.

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072979
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  • Title: Flavors and Fragrances in Food Processing: Preparation and Characterization Methods
  • Series: ACS Symposium Series 1433
  • Editor: Balakrishnan, P. and Gopi, S.
  • ISBN: 9781713888789
  • Pages: 518 (1 Vol)
  • Format: Softcover
  • TOC Link: View Table of Contents
  • Publisher: American Chemical Society (ACS)
  • POD Publisher: Curran Associates, Inc. ( Feb 2024 )

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  • Title: Flavors and Fragrances in Food Processing: Preparation and Characterization Methods
  • Series: ACS Symposium Series 1433
  • Editor: Balakrishnan, P. and Gopi, S.
  • ISBN: 9781713888789
  • Pages: 518 (1 Vol)
  • Format: Softcover
  • TOC Link: View Table of Contents
  • Publisher: American Chemical Society (ACS)
  • POD Publisher: Curran Associates, Inc. ( Feb 2024 )