ENGLISH

Coffee Flavor Chemistry

By Ivon Flament

Book information

Publisher
Wiley
Year
2001
ISBN
0471720380, 9780471720386
Open Library ID
OL18171445M
Language
english
Format
PDF
Filesize
29 MB (29922365 bytes)
Edition
1
Pages
410\410
Time added
2011-06-04 13:46:07
Пищевая промышленность;Пищевая химия

Description

This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods.* Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists* The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world* Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles

Similar books