Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Imprint | Elsevier Science & Technology |
Country of origin | Netherlands |
Series | Developments in Food Science |
Release date | February 1995 |
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Authors | Alf Yarwood |
Editors | G. Charalambous |
Format | Electronic book text - Windows |
Pages | 1151 |
ISBN-13 | 978-0-08-053182-3 |
Barcode | 9780080531823 |
Categories | |
LSN | 0-08-053182-2 |