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Thermal Generation of Aromas (ACS Symposium Series)
Language: English
Published by American Chemical Society, 1989
ISBN 10: 0841216827 ISBN 13: 9780841216822
Hardcover. Condition: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
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Food Flavor and Chemistry : Explorations into the 21st Century
Language: English
Published by Royal Society of Chemistry, The, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Seller: Better World Books Ltd, Dunfermline, United Kingdom
Seller rating 5 out of 5 stars
First Edition
Condition: Very Good. 1st Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Biogenerations of aromas.
Language: English
Published by American Chemical Soc., Washington, 1986
ISBN 10: 0841209871 ISBN 13: 9780841209879
Seller: Emile Kerssemakers ILAB, Heerlen, Netherlands
Seller rating 5 out of 5 stars
23 cm. original cloth. x,398 pp. ills, diagrams. references. index. "ACS symposium series 317". -(library label on first endpaper, otherwise (very) good). 777g.
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Hardcover. 492 S. Ehem. Bibliotheksexemplar mit Bib.-Signatur und Stempel in GUTEM Zustand. Kaum Gebrauchsspuren. 084122742X Sprache: Englisch Gewicht in Gramm: 550.
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Thermal Generation of Aromas (ACS Symposium Series)
Language: English
Published by American Chemical Society, 1989
ISBN 10: 0841216827 ISBN 13: 9780841216822
Condition: very_good. This is a well-cared-for used book with light signs of previous use. There may be minor cover wear, a faint crease, or slight spine wear, but overall it's in great shape and fully readable.Please note:-May contain library or rental stickers.-Supplemental materials e.g., CDs, access codes, inserts are not guaranteed.-Box sets may not include original exterior box.-Sourced from donation centers; authenticity not verified with publisher. Your satisfaction is our top priority! If you have any questions or concerns about your order, please don't hesitate to reach out. Thank you for shopping with us and supporting small businessâ"happy reading!
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Hardcover. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. Sprache: Englisch Gewicht in Gramm: 550.
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Food Flavors and Chemistry: Advances of the New Millennium (Special Publications)
Language: English
Published by Royal Society of Chemistry (edition 1), 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Hardcover. Condition: Fair. 1. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
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Caffeinated Beverages: Health Benefits, Physiological Effects, and Chemistry (ACS Symposium Series, No. 754).
Language: English
Published by American Chemical Society., 2000
ISBN 10: 0841236542 ISBN 13: 9780841236547
Seller: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Germany
Association Member: GIAQ ILAB VDA
Seller rating 4 out of 5 stars
First Edition
1st ed. 23 x 16 cm. 433 pages. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
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Thermal Generation of Aromas (ACS Symposium Series)
Language: English
Published by American Chemical Society, 1989
ISBN 10: 0841216827 ISBN 13: 9780841216822
hardcover. Condition: Very Good. Very good, sturdy & clean, with the dust jacket! the dust jacket is perhaps my favorite of all time.
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Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes
Language: English
Published by American Chemical Society, 1994
ISBN 10: 084122742X ISBN 13: 9780841227422
Condition: New. Satisfaction Guaranteed or your money back.
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Food flavors and chemistry. Advances of the new millennium ; [proceedings of the 10th International Flavor Conference.
Language: English
Published by Cambridge, Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Hardcover. 654 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780854048755 Sprache: Englisch Gewicht in Gramm: 1100.
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Caffeinated beverages. Health benefits, physiological effects, and chemistry ; [based on the symposium that was part of the 217th National American Chemical Society meeting in Anaheim, Calif., Mar., 1999.
Language: English
Published by Washington, American Chemical Society, 2000
ISBN 10: 0841236542 ISBN 13: 9780841236547
Hardcover. 435 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780841236547 Sprache: Englisch Gewicht in Gramm: 1200.
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FOOD FLAOVER AND CHEMISTRY
Language: English
Published by Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Food Flavors and Chemistry : Advances of the New Millennium
Language: English
Published by Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Condition: New.
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Food Flavors and Chemistry
Language: English
Published by Royal Society of Chemistry, GB, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Hardback. Condition: New. Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Food Flavors and Chemistry
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Food Flavors and Chemistry : Advances of the New Millennium
Language: English
Published by Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Condition: As New. Unread book in perfect condition.
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Food Flavors and Chemistry : Advances of the New Millennium
Language: English
Published by Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Condition: Sehr gut. Zustand: Sehr gut | Seiten: 666 | Sprache: Englisch | Produktart: Bücher | Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. "Food Flavors and Chemistry: Advances of the New Millennium" primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. TOC:Overview / Firmenich Award Address / Dairy / Composition / Formationof Flavors / Analysis / Quality and Health / Antioxidants / Packaging/ Subject Index.
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Condition: Gut. Zustand: Gut | Seiten: 666 | Sprache: Englisch | Produktart: Bücher | Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. "Food Flavors and Chemistry: Advances of the New Millennium" primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. TOC:Overview / Firmenich Award Address / Dairy / Composition / Formationof Flavors / Analysis / Quality and Health / Antioxidants / Packaging/ Subject Index.
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Food Flavors and Chemistry : Advances of the New Millennium
Language: English
Published by Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 107.90
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Food Flavor And Chemistry : Explorations Into The 21st Century
Language: English
Published by Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Condition: New.
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Food Flavor and Chemistry
Language: English
Published by Royal Society of Chemistry, GB, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Hardback. Condition: New. The rapidly evolving ?eld of food ?avor chemistry holds an important role in a wide variety of food and beverage products.Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and ?avor science with a broad spectrum of food products from both plants and animals.Topics covered also include:Dairy products and wine ?avorsFormation of ?avorsTenderization of meatMigration of chemicals in food packagingAntioxidants and healthQuality controlThe biotechnical generation of aromas is addressed in depth and new technical information on sensory evaluation and on analytical techniques are covered. Theories of quality development based on scienti?c research are presented as well as research that will lead to enhanced food quality.Food Flavor and Chemistry: Explorations into the 21st Century will be of interest to a broad spectrum of workers advancing ?avor chemistry, food product research and development as well as those in the quality control area.
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Food Flavors and Chemistry: Advances of the New Millennium (Special Publications, Volume 274)
Language: English
Published by Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 118.96
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Food Flavors and Chemistry: Advances of the New Millennium
Language: English
Published by Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: New. New copy - Usually dispatched within 4 working days.
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Food Flavor and Chemistry
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Food flavor and chemistry : explorations into the 21st century ; (the proceedings of the 11th International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3rd George Charalambous Memerial Symposium, held on 29 June to 2 July 2004 in Samos, Greece)
Language: English
Published by Cambridge : Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Condition: Sehr gut. kleine Lagerspuren am Buch, Inhalt einwandfrei und ungelesen Sprache: Englisch Gewicht in Gramm: 940.
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Food Flavors and Chemistry
Language: English
Published by Royal Society of Chemistry, GB, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Hardback. Condition: New. Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
