Flavor Chemistry Thirty Years of Progress

Flavor Chemistry Thirty Years of Progress / edited by Roy Teranishi, Emily L. Wick, Irwin Hornstein.

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Teranishi, Roy (Editor), Wick, Emily L. (Editor), Hornstein, Irwin (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1999.
Edition:1st ed. 1999.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Chemical engineering.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Description
Summary:Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
Physical Description:XI, 439 p. online resource.
ISBN:9781461546931
DOI:10.1007/978-1-4615-4693-1

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