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035   $a(OCoLC)660143929
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100   $a20100423d2010      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aHandbook of fruit and vegetable flavors /$fedited by Y.H. Hui
210   $aHoboken, N.J. $cWiley$d2010
215   $a1 online resource (1117 p.)
300   $aDescription based upon print version of record.
311 08$a9780470227213 
311 08$a0470227214 
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$vHandbooks, manuals, etc
615  0$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/.5
701   $aHui$b Y. H$g(Yiu H.)$0858835
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911019778803321
996   $aHandbook of fruit and vegetable flavors$94422915
997   $aUNINA