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010   $a1-282-68616-X
010   $a9786612686160
010   $a1-61344-901-1
010   $a0-470-62283-0
010   $a0-470-62282-2
035   $a(CKB)2560000000011774
035   $a(EBL)540075
035   $a(OCoLC)642662014
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035   $a(EXLCZ)992560000000011774
100   $a20100423d2010      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aHandbook of fruit and vegetable flavors$b[electronic resource] /$fedited by Y.H. Hui
210   $aHoboken, N.J. $cWiley$d2010
215   $a1 online resource (1117 p.)
300   $aDescription based upon print version of record.
311   $a0-470-22721-4 
327   $aHANDBOOK OF FRUIT AND VEGETABLE FLAVORS; CONTENTS; PREFACE; CONTRIBUTORS; LIST OF ABBREVIATIONS; SECTION A: FRUIT FLAVORS; SECTION B: VEGETABLE FLAVORS; INDEX
330   $aActing as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten differe
606   $aFruit$xFlavor and odor$vHandbooks, manuals, etc
606   $aVegetables$xFlavor and odor$vHandbooks, manuals, etc
606   $aOils and fats$xFlavor and odor$vHandbooks, manuals, etc
606   $aFood$xSensory evaluation$vHandbooks, manuals, etc
608   $aElectronic books.
615  0$aFruit$xFlavor and odor
615  0$aVegetables$xFlavor and odor
615  0$aOils and fats$xFlavor and odor
615  0$aFood$xSensory evaluation
676   $a664.8
676   $a664/.5
701   $aHui$b Y. H$g(Yiu H.)$0858835
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910139204803321
996   $aHandbook of fruit and vegetable flavors$91972279
997   $aUNINA