Aroma active compounds in foods chemistry and sensory properties

Aroma active compounds in foods chemistry and sensory properties

Detalhes bibliográficos
Autor Corporativo: American Chemical Society. Division of Agricultural and Food Chemistry
Outros Autores: Takeoka, Gary R. (Editor), Guntert, Matthias (Editor), Engel, Karl-Heinz 1954- (Editor)
Formato: Electronic Resource
Idioma:English
Publicado em: Washington, DC American Chemical Society [2001]
Assuntos:
Food > Odor > Congresses.
Flavoring essences > Congresses.
Flavor > Congresses.
Electronic books.
Acesso em linha:Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy