ENGLISH

Aroma Active Compounds in Foods. Chemistry and Sensory Properties

By Gary R. Takeoka , Matthias Güntert , and Karl-Heinz Engel (Eds.)

Book information

Publisher
American Chemical Society
Year
2001
ISBN
9780841236943, 9780841218710, 0-8412-3694-1
DOI
10.1021/bk-2001-0794
ISSN
0097-6156
Language
english
Format
PDF
Filesize
27 MB (28469388 bytes)
Series
ACS Symposium Series 794
Pages
286\286
Time added
2013-09-09 05:00:00

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