This specific ISBN edition is currently not available.View all copies of this ISBN edition:
Thermal processes play an important role in imparting desirable aromas to food which might otherwise have very bland flavors. In this new volume, internationally recognized experts in flavor chemistry present the latest research in analytical methodology, lipid-derived aromas, mechanistic studies, generation of selected aromas, generation of meat aromas, and extrusion and microwave processing foods. In addition, historical perspectives and regulatory viewpoints are included.
"synopsis" may belong to another edition of this title.
Book Description American Chemical Society, 1989. Condition: New. book. Seller Inventory # M0841216827
Book Description American Chemical Society, 1989. Hardcover. Condition: New. Never used!. Seller Inventory # P110841216827