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Language: en
Pages: 952
Pages: 952
Type: BOOK - Published: 1994 - Publisher: Springer Science & Business Media
Covers all aspects of the flavor industry. Discusses mechanisms of flavor formation in plants and animal tissues; means of manufacturing flavors, including the
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Pages: 896
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Type: BOOK - Published: 1981-09-15 - Publisher: Springer Science & Business Media
Abstract: Basic information is provided for food technologists, flavor chemists, and other food-related professionals, covering major flavor-allied topics; thes
Language: en
Pages: 942
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Type: BOOK - Published: 2013-12-14 - Publisher: Springer Science & Business Media
Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we
Language: en
Pages: 301
Pages: 301
Type: BOOK - Published: 2015-09-04 - Publisher: Cambridge Scholars Publishing
Sound and taste conjugate a special relationship, and they are often presented and represented together. The linkage between music and food has been a tradition
Language: en
Pages: 377
Pages: 377
Type: BOOK - Published: 2014-10-07 - Publisher: Henry Holt and Company
Two seasoned food professionals--one a cookbook editor and the other a caterer--match wits here to solve the kitchen dilemme of the '90s: how to serve imaginati
