Volatile Compounds in Foods and Beverages by Henk Maarse
1991 | ISBN: 0824783905 | English | 784 pages | PDF | 35 MB
Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant.
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