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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
Language: en
Pages: 896
Pages: 896
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
Pages: 942
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: 863
Pages: 863
Type: BOOK - Published: 1981 - Publisher:
Language: en
Pages: 712
Pages: 712
Type: BOOK - Published: 1999 - Publisher: London : Library Association Pub.
A revised and updated guide to reference material. It contains selective and evaluative entries to guide the enquirer to the best source of reference in each su
