Flavor chemistry : industrial and academic research /

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Bibliographic Details
Imprint:	Washington, DC : American Chemical Society, 2000.
Description:	1 online resource (196 pages) : illustrations.
Language:	English
Series:	ACS symposium series, 1947-5918 ; 756 ACS symposium series ; 756.
Subject:	Flavor -- Analysis -- Research. Flavoring essences. Food -- Odor. Flavor -- Formation. Lipids -- Analysis. Dairy products -- Flavor and odor. Plants -- Flavor and odor -- Analysis. Biosynthesis. Flavor -- Production. Enzymes -- Utilization. Citrus -- Flavor and odor -- Stability. Chromatographic analysis -- Methodology. Olfactometry -- Methodology. Maillard reaction -- Research. Food Analysis. Flavoring Agents -- chemistry. Food-Processing Industry. Lipids -- analysis. Lipids -- chemistry. Dairy Products -- analysis. Plant Extracts -- biosynthesis. Enzymes -- chemistry. Food Packaging. Citrus -- chemistry. Chromatography, Gas. Olfactometry. Maillard Reaction. Taste Perception.
Format:	E-Resource Book
Local Note:	American Chemical Society, ACS Symposium Series eBooks - 2000 Front Files.
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12565433

Hidden Bibliographic Details
Other authors / contributors:	Risch, Sara J., 1958- editor. Science By Design. Ho, Chi-Tang, 1944- editor. Rutgers State University of New Jersey. American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body. Institute of Food Technologists, sponsoring body. Institute of Food Technologists. Meeting (1998 : Atlanta, Georgia)
ISBN:	9780841217850
Notes:	"The Institute of Food Technologists (IFT) and the American Chemical Society Division of Agricultural and Food Chemistry co-sponsored the symposium upon which this book is based. ... The symposium was held during the IFT annual meeting held in June 1998 in Atlanta, Georgia."--Errata sheet. Distributed in print by Oxford University Press. Includes bibliographical references and index. Description based on publisher-supplied information and home-page.
Other form:	Original 9780841236400 (alk. paper) Original 0841236402 (alk. paper) Online version
Standard no.:	bk-2000-0756

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