Terry Acree | Akateeminen Kirjakauppa

Describes the use and importance of bioassays in the study of flavour chemistry. Examines how precursors and characteristic odour compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavour industry. Of interest to professionals both inside and outside the field of flavour research. Based on a successful American Chemical Society
workshop.