American Chemical Society Sivumäärä: 289 sivua Asu: Kovakantinen kirja Painos: Hardback Julkaisuvuosi: 2001, 27.09.2001 (lisätietoa) Kieli: Englanti
This book examines the analytical and sensory characterization of important flavour constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.