دانلود کتاب Flavor Chemistry: Thirty Years of Progress

Name: Flavor Chemistry: Thirty Years of Progress
Availability: InStock
Author: Roy Teranishi
ISBN: 9781461371250,1461371252

by Roy Teranishi, Emily L. Wick, Irwin Hornstein (auth.), Roy Teranishi, Emily L. Wick, Irwin Hornstein (eds.)

عنوان فارسی: شیمی طعم: سی سال پیشرفت
ناشر: Springer US
سال: 1999
ویرایش: 1
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 439-422
شابک: 9781461371250,1461371252
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 47.28 مگابایت

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جزییات کتاب

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.