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
| ISBN: | 9780824783907 |
| Publication date: | 29th March 1991 |
| Author: | H Maarse |
| Publisher: | CRC Press |
| Format: | Hardback |
| Pagination: | 764 pages |
| Series: | Food Science and Technology |
| Genres: |
Food and beverage technology |