Flavor Chemistry of Ethnic Foods

Flavor Chemistry of Ethnic Foods edited by Fereidoon Shahidi, Chi-Tang Ho.

Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Shahidi, Fereidoon (Editor), Chi-Tang Ho (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.
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:Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
Physical Description:VIII, 272 p. online resource.
ISBN:9781461547839
DOI:10.1007/978-1-4615-4783-9

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