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The Resource Flavor science : sensible principles and techniques, Terry E. Acree, editor, Roy Teranishi, editor

Flavor science : sensible principles and techniques, Terry E. Acree, editor, Roy Teranishi, editor

Label
Flavor science : sensible principles and techniques
Title
Flavor science
Title remainder
sensible principles and techniques
Statement of responsibility
Terry E. Acree, editor, Roy Teranishi, editor
Contributor
Subject
Genre
Language
eng
Member of
Cataloging source
DLC
Dewey number
664/.5
Illustrations
illustrations
Index
index present
LC call number
TP372.5
LC item number
.F555 1993
Literary form
non fiction
NAL call number
TP372.5.F555
NAL item number
1993
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1922-2000
http://library.link/vocab/relatedWorkOrContributorName
  • Acree, Terry E
  • Teranishi, Roy
  • American Chemical Society
Series statement
ACS professional reference book
http://library.link/vocab/subjectName
  • Flavor
  • Flavoring essences
Label
Flavor science : sensible principles and techniques, Terry E. Acree, editor, Roy Teranishi, editor
Link
Instantiates
Publication
Note
"Developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society."
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Bioassays for flavor. -- Common chemical sense in food flavor. -- Sweet and bitter tastes. -- Sweetness antagonists. -- Sample preparation (aroma). -- Instrumental analysis in the flavor industry. -- Biotechnology: challenge for the flavor industry. -- Quantitative and sensory aspects of flavor of tomato and other vegetables and fruits. -- Hydrolytic flavor release in fruit and wines through hydrolysis of nonvolatile precursors. -- Key flavors from heat reactions of food ingredients
Control code
ocm28025968
Dimensions
24 cm.
Extent
xvi, 351 pages
Isbn
9780841225169
Lccn
93015928
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)28025968
Label
Flavor science : sensible principles and techniques, Terry E. Acree, editor, Roy Teranishi, editor
Link
Publication
Note
"Developed from a workshop sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society."
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Bioassays for flavor. -- Common chemical sense in food flavor. -- Sweet and bitter tastes. -- Sweetness antagonists. -- Sample preparation (aroma). -- Instrumental analysis in the flavor industry. -- Biotechnology: challenge for the flavor industry. -- Quantitative and sensory aspects of flavor of tomato and other vegetables and fruits. -- Hydrolytic flavor release in fruit and wines through hydrolysis of nonvolatile precursors. -- Key flavors from heat reactions of food ingredients
Control code
ocm28025968
Dimensions
24 cm.
Extent
xvi, 351 pages
Isbn
9780841225169
Lccn
93015928
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)28025968

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