02124nam 2200649 a 450 991077831210332120230421163431.01-78801-837-01-84755-086-X(CKB)1000000000791481(EBL)1185528(SSID)ssj0000379354(PQKBManifestationID)11260016(PQKBTitleCode)TC0000379354(PQKBWorkID)10365531(PQKB)10367209(Au-PeEL)EBL1185528(CaPaEBR)ebr10621152(OCoLC)465691488(MiAaPQ)EBC1185528(PPN)198470568(EXLCZ)99100000000079148120121119d1997 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierFood flavours biology and chemistry /Carolyn Fisher, Thomas R. ScottCambridge :Royal Society of Chemistry,1997.1 online resource (178 pages)RSC paperbacksDescription based upon print version of record.0-85404-538-4 Includes bibliographical references and index.Introduction : problems in flavour research Flavour compounds The chemical senses Flavour analysis Teaching flavour conceptsAn invaluable source for students in all areas of food science, as well as in biological, organic and analytical chemistry and a good addition to any food technologist's bookshelf.RSC PaperbacksFood flavorsFlavorFlavoring essencesChemical sensesFoodOdorFlavor.Flavoring essences.Chemical senses.FoodOdor.664Fisher Carolyn1525080Scott Thomas R1525081MiAaPQMiAaPQMiAaPQBOOK9910778312103321Food flavours3766207UNINA