|
|
|
|
| LEADER |
00000cam a22000004a 4500 |
| 001 |
4486774 |
| 003 |
ICU |
| 005 |
20031020201600.0 |
| 008 |
010327s2001 dcua b 101 0 eng |
| 010 |
|
|
|a 2001022725
|
| 020 |
|
|
|a 0841236941 (alk. paper)
|
| 035 |
|
|
|a (OCoLC)46640741
|
| 040 |
|
|
|a DLC
|c DLC
|d MIA
|d C#P
|d OCoLC
|d OrLoB-B
|
| 042 |
|
|
|a pcc
|
| 049 |
|
|
|a CGUA
|
| 050 |
0 |
0 |
|a TP372.5
|b .A76 2001
|
| 082 |
0 |
0 |
|a 664/.06
|2 21
|
| 245 |
0 |
0 |
|a Aroma active compounds in foods :
|b chemistry and sensory properties /
|c Gary R. Takeoka, editor, Matthias Güntert, editor, Karl-Heinz Engel, editor.
|
| 260 |
|
|
|a Washington, DC :
|b American Chemical Society :
|b Distributed by Oxford University Press,
|c c2001.
|
| 300 |
|
|
|a xiv, 289 p. :
|b ill. ;
|c 24 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|0 http://id.loc.gov/vocabulary/contentTypes/txt
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|0 http://id.loc.gov/vocabulary/mediaTypes/n
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|0 http://id.loc.gov/vocabulary/carriers/nc
|
| 440 |
|
0 |
|a ACS symposium series ;
|v 794
|
| 504 |
|
|
|a Includes bibliographical references and indexes.
|
| 505 |
0 |
0 |
|g 1.
|t Chemical and Sensory Characterization of Food Volatiles: An Overview /
|r Karl-Heinz Engel --
|g 2.
|t Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham /
|r I. Blank, S. Devaud and L. B. Fay /
|r [et al.] --
|g 3.
|t Aroma-Active Benzofuran Derivatives: Analysis, Sensory Properties, and Pathways of Formation /
|r Peter Winterhalter and Bernd Bonnlander --
|g 4.
|t Volatile Constituents of Asafoetida /
|r Gary Takeoka --
|g 5.
|t Gas Chromatographic Analysis of Chiral Aroma Compounds in Wine Using Modified Cyclodextrin Stationary Phases and Solid Phase Microextraction /
|r Susan E. Ebeler, Gay M. Sun and Allen K. Vickers /
|r [et al.] --
|g 6.
|t Sensing Systems for Flavor Analysis and Evaluation /
|r Xiaogen Yang, Jeanne M. Davidsen and Robert N. Antenucci /
|r [et al.] --
|g 7.
|t Novel Aspects of Tomatillo Flavor /
|r R. J. McGorrin and L. Gimelfarb --
|g 8.
|t Descriptors for Structure-Property Correlation Studies of Odorants /
|r Helmut Guth, Katja Buhr and Roberto Fritzler --
|g 9.
|t Influence of the Chain Length on the Aroma Properties of Homologous Epoxy - Aldehydes, Ketones, and Alcohols /
|r P. Schieberte and A. Buettner --
|g 10.
|t Flavor Chemistry of Peppermint Oil (Mentha piperita L.) /
|r Mathias Guntert, Gerhard Krammer and Stefan Lambrecht /
|r [et al.] --
|g 11.
|t Chemical and Sensory Properties of Thiolactones /
|r K.-H. Engel, A. Schellenberg and H.-G. Schmarr --
|g 12.
|t Synthetic Approaches to Chiral Flavor Components /
|r Wilhelm Pickenhagen --
|g 13.
|t Specificity of Glycosidases from Tea Leaves toward Glycosidic Tea Aroma Precursors /
|r Akio Kobayashi, Kikue Kubota and Dongmei Wang /
|r [et al.] --
|g 14.
|t Biosynthesis of [gamma]-Nonalactone in Yeast /
|r L.-A. Garbe, H. Lange and R. Tressl --
|g 15.
|t The Formation of Strecker Aldehydes /
|r H. Weenen and J. G. M. van der Ven --
|g 16.
|t Analysis of Low Molecular Weight Aldehydes Formed during the Maillard Reaction /
|r John Didzbalis and Chi-Tang Ho --
|g 17.
|t Chiral 1,3-Octanediol Synthetic Studies Using Enzymatic Methods as Key Steps /
|r M. Nozaki, M. Ikeuchi and N. Suzuki --
|g 18.
|t Formation Pathways of 3-Hydroxy-4,5-dimethyl-2[5H]-furanone (Sotolon) in Citrus Soft Drinks /
|r W. Schwab, T. Konig and B. Gutsche /
|r [et al.] --
|g 19.
|t Antimicrobial Activities of Isothiocyanates /
|r Hideki Masuda, Yasuhiro Harada and Noriaki Kishimoto /
|r [et al.] --
|g 20.
|t Processing Modulation of Soymilk Flavor Chemistry /
|r Yu-Wen Feng, Terry E. Acree and Edward H. Lavin.
|
| 650 |
|
0 |
|a Food
|x Odor
|v Congresses.
|
| 650 |
|
0 |
|a Flavoring essences
|v Congresses.
|0 http://id.loc.gov/authorities/subjects/sh2008120691
|
| 650 |
|
0 |
|a Flavor
|v Congresses.
|0 http://id.loc.gov/authorities/subjects/sh2008103844
|
| 650 |
|
7 |
|a Flavor.
|2 fast
|0 http://id.worldcat.org/fast/fst00927108
|
| 650 |
|
7 |
|a Flavoring essences.
|2 fast
|0 http://id.worldcat.org/fast/fst00927112
|
| 650 |
|
7 |
|a Food
|x Odor.
|2 fast
|0 http://id.worldcat.org/fast/fst00930547
|
| 655 |
|
7 |
|a Conference papers and proceedings.
|2 fast
|0 http://id.worldcat.org/fast/fst01423772
|
| 700 |
1 |
|
|a Takeoka, Gary R.
|0 http://id.loc.gov/authorities/names/n92024227
|1 http://viaf.org/viaf/2625021
|
| 700 |
1 |
|
|a Güntert, Matthias.
|0 http://id.loc.gov/authorities/names/n92024232
|1 http://viaf.org/viaf/61765867
|
| 700 |
1 |
|
|a Engel, Karl-Heinz,
|d 1954-
|0 http://id.loc.gov/authorities/names/n95073324
|1 http://viaf.org/viaf/29984329
|
| 710 |
2 |
|
|a American Chemical Society.
|b Division of Agricultural and Food Chemistry.
|0 http://id.loc.gov/authorities/names/n79007703
|1 http://viaf.org/viaf/154641030
|
| 710 |
2 |
|
|a American Chemical Society.
|b Meeting
|n (218th :
|d 1999 :
|c New Orleans, La.)
|
| 901 |
|
|
|a ToCBNA
|
| 903 |
|
|
|a HeVa
|
| 903 |
|
|
|a Hathi
|
| 929 |
|
|
|a cat
|
| 999 |
f |
f |
|i 38617d2c-b65f-57d0-8c0d-ac522bd49426
|s ad331836-893e-5eb6-8f9c-e27b5594ba91
|
| 928 |
|
|
|t Library of Congress classification
|a TP372.5.A76 2001
|l ASR
|c ASR-SciASR
|i 6402365
|
| 927 |
|
|
|t Library of Congress classification
|a TP372.5.A76 2001
|l ASR
|c ASR-SciASR
|e CRERAR
|b 57462536
|i 7086394
|
