Biotechnology for Improved Foods and Flavors
Gary R. Takeoka
₹5,795
Aroma Active Compounds in Foods
Chemistry and Sensory Properties
Amer Chemical Society · 2001 · Hardcover
₹8,422
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About this book
Published by Amer Chemical Society in 2001, Aroma Active Compounds in Foods: Chemistry and Sensory Properties by Gary R.
The book deals with Food, Odor, Congresses and Flavor.
Book details
- ISBN-13
- 9780841236943
- ISBN-10
- 0841236941
- Author
- Gary R. Takeoka
- Publisher
- Amer Chemical Society
- Published
- 2001
- Binding
- Hardcover
- Pages
- 289
- Language
- English
- Condition
- New
- Subject
- Science, Tech & Medical
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