Flavor precursors : thermal and enzymatic conversions / [edited by] Roy Teranishi, Gary R. Takeoka, Matthias G�untert.
By: American Chemical Society. Meeting (202nd : 1991 : New York, N.Y.).
Contributor(s): Takeoka, Gary R | G�untert, Matthias | Teranishi, Roy | American Chemical Society. Division of Agricultural and Food Chemistry | Chemical Congress of North America (4th : 1991 : New York, N.Y.).
Material type:
BookSeries: ACS symposium series ; 490. Publisher: Washington, DC : American Chemical Society, 1992Description: ix, 269 p. : ill.ISBN: 0841222223 .Subject(s): Flavor | Biochemistry | Food -- Composition | Metabolism
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.07 A512f (Browse shelf) | 127 | 091130 |
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| 664.060216 J74f 1987 FAO/WHO food additives data system: | 664.060218 J74 Specifications for identity and purity of certain food additives: | 664.062 J74 Combined compendium of food additive specifications : | 664.07 A512f Flavor precursors : | 664.07 A512p Principles of sensory evaluation of food | 664.07 A532 The Analysis and control of less-desirable flavors in foods and beverages | 664.07 A5325 Analysis of foods and beverages |
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, August 25-30, 1991."
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