In addition to the descriptions of flavor chemicals and natural products there is also included perspectives from the fields of regulartory, sensory, chenistry, biology, pharmocology.
The Dictionary will be useful to food scientists, flavor chemists and all those concerned with the flavo of foods and beverages.
|Chemistry and Technology of Soft Drinks and Fruit Juices|
Автор: Dr. Philip R. Ashurst
|Gluten-Free Cereal Products and Beverages|
Автор: Elke Arendt
|Chinese alcoholic beverages|
|Controlling Cholesterol For Dummies|
Автор: Carol Ann Rinzler
|Williams-Sonoma New York: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Foods of the World)|
Автор: Carolynn Carreno
|Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back|
Автор: Ann Vileisis