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Flavor Science: Sensible Principles and Techniques (ACS Professional Reference Book) - Terry E. Acree, Roy Teranishi
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Terry E. Acree, Roy Teranishi:
Flavor Science: Sensible Principles and Techniques (ACS Professional Reference Book) - hardcover

ISBN: 0841225168

[SR: 3820010], Hardcover, [EAN: 9780841225169], American Chemical Society, American Chemical Society, Book, [PU: American Chemical Society], American Chemical Society, Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavor industry. Of interest to professionals both inside and outside the field of flavor research. Based on a successful American Chemical Society workshop., 227550, Industrial, Manufacturing & Operational Systems, 10806600011, 3D Printing, 52166011, Economics, 13755, Ergonomics, 7921652011, Health & Safety, 13762, Industrial Design, 227551, Industrial Technology, 52167011, Management, 13769, Manufacturing, 13773, Production, Operation & Management, 13799, Quality Control, 13687, Robotics & Automation, 173515, Engineering, 173507, Engineering & Transportation, 1000, Subjects, 283155, Books, 14494, Food Science, 226680, Agricultural Sciences, 75, Science & Math, 1000, Subjects, 283155, Books, 13518, Biotechnology, 13469, Biological Sciences, 75, Science & Math, 1000, Subjects, 283155, Books, 13571, Analytic, 13570, Chemistry, 75, Science & Math, 1000, Subjects, 283155, Books, 491718, Chemistry, 468216, Science & Mathematics, 465600, New, Used & Rental Textbooks, 2349030011, Specialty Boutique, 283155, Books

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Flavor Science : Sensible Principles and Techniques - Acree and Teranishi
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Acree and Teranishi:
Flavor Science : Sensible Principles and Techniques - hardcover

1993, ISBN: 0841225168

ID: B033508

0841225168 Very Good Ex-Library Condition, Coers: flavor research; bioassays for flavor, sweetness, antagonists, chemesthesis, biotechnology in the flavor industry, quantitative and sensory aspects of flavors of vegetables and fruits, hydrolytic flavor release in fruit and wine, and key flavors from heat reactions. Green/white glossy boards show light sunfading to spine. Usual library markings. Clean and tightly bound. Light sunfading to Spine Hardcover 8vo - over 7¾ - 9¾" tall Book; Light sunfading to Spine, [FLAVORING FLAVOR FLAVORS FOOD SWEETNESS ANTAGONISTS CHEMESTHESIS BIOTECHNOLOGY HYDROLYTIC FLAVOR RELEASE SENSORY], Washington, D.C., U.S.A. American Chemical Society 1993

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Flavor Science: Sensible Principles & Techniques: Sensible Principles and Techniques (Acs Professional Reference Books) - Acree, Terry E. Acree, Roy Teranishi
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Acree, Terry E. Acree, Roy Teranishi:
Flavor Science: Sensible Principles & Techniques: Sensible Principles and Techniques (Acs Professional Reference Books) - hardcover

ISBN: 0841225168

[SR: 1664969], Gebundene Ausgabe, [EAN: 9780841225169], American Chemical Society, American Chemical Society, Book, [PU: American Chemical Society], American Chemical Society, 56522011, Lebensmittelwissenschaft, 56517011, Agrarwissenschaften, 56047011, Wissenschaft, 54071011, Genres, 52044011, Fremdsprachige Bücher, 56459011, Biotechnologie, 56458011, Biowissenschaften, 56047011, Wissenschaft, 54071011, Genres, 52044011, Fremdsprachige Bücher, 56049011, Analytische Chemie, 56048011, Chemie, 56047011, Wissenschaft, 54071011, Genres, 52044011, Fremdsprachige Bücher

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Flavor Science: Sensible Principles and Techniques (ACS Professional Reference Book) - Acree, Terry E. and Roy Teranishi, eds
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Acree, Terry E. and Roy Teranishi, eds:
Flavor Science: Sensible Principles and Techniques (ACS Professional Reference Book) - hardcover

1993, ISBN: 9780841225169

ID: 883964226

Washington, D.C: American Chemical Society, 1993. First Edition. Hardcover. Good. A perfectly serviceable reference copy; nothing fancy, but complete and sturdy. Ex-library copy with usual markings to spine, endpapers, etc., and with notes, index, and bibliography. Glossy pictorial covers, sunned spine and bottom edges, else sturdy and structurally sound. xv + 351 pp. Additional postage may be required for oversize or especially heavy volumes, and for sets., American Chemical Society, 1993

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Flavor Science: Sensible Principles and Techniques
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Flavor Science: Sensible Principles and Techniques - new book

ISBN: 9780841225169

Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology inthe flavor industry. Of interest to professionals both inside and outside the field of flavor research. Based on a successful American Chemical Society workshop. Books, Food and Drink, Herbs and Spices, Flavor Science: Sensible Principles and Techniques Books>Food and Drink>Herbs and Spices

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Details of the book
Flavor Science : Sensible Principles and Techniques

Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavor industry. Of interest to professionals both inside and outside the field of flavor research. Based on a successful American Chemical Society workshop.

Details of the book - Flavor Science : Sensible Principles and Techniques


EAN (ISBN-13): 9780841225169
ISBN (ISBN-10): 0841225168
Hardcover
Publishing year: 1993
Publisher: OUP

Book in our database since 03.07.2007 15:59:34
Book found last time on 07.11.2016 00:49:52
ISBN/EAN: 9780841225169

ISBN - alternate spelling:
0-8412-2516-8, 978-0-8412-2516-9


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