Heteroatomic Aroma Compounds
Gary A. Reineccius and Terry A. Reineccius (Eds.)
This text offers a comprehensive discussion of how given aroma compound classes (oxygen, nitrogen, and sulfur) are initially formed and subsequently analyzed in foods. The sensory significance of these classes of aroma compounds is discussed in the context of forming the desirable andundesirable character of a food product.
Categorie:
Anno:
2002
Casa editrice:
American Chemical Society
Lingua:
english
Pagine:
378
ISBN 10:
0841237778
ISBN 13:
9780841237773
Collana:
ACS Symposium Series 826
File:
PDF, 38.23 MB
IPFS:
,
english, 2002
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