Aroma active compounds in foods : chemistry and sensory properties /

Aroma active compounds in foods : chemistry and sensory properties /

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Bibliographic Details
Imprint:	Washington, DC : American Chemical Society : Distributed by Oxford University Press, c2001.
Description:	xiv, 289 p. : ill. ; 24 cm.
Language:	English
Series:	ACS symposium series ; 794
Subject:	Food -- Odor -- Congresses. Flavoring essences -- Congresses. Flavor -- Congresses. Flavor. Flavoring essences. Food -- Odor. Conference papers and proceedings.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/4486774

Hidden Bibliographic Details
Other authors / contributors:	Takeoka, Gary R. Güntert, Matthias. Engel, Karl-Heinz, 1954- American Chemical Society. Division of Agricultural and Food Chemistry. American Chemical Society. Meeting (218th : 1999 : New Orleans, La.)
ISBN:	0841236941 (alk. paper)
Notes:	Includes bibliographical references and indexes.

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Call Number:	TP372.5.A76 2001
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