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Flavor Science: Sensible Principles and Techniques (ACS Professional Reference Book) - Terry E. Acree, Roy Teranishi
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Terry E. Acree, Roy Teranishi:

Flavor Science: Sensible Principles and Techniques (ACS Professional Reference Book) - hardcover

ISBN: 0841225168

[SR: 3820010], Hardcover, [EAN: 9780841225169], American Chemical Society, American Chemical Society, Book, [PU: American Chemical Society], American Chemical Society, Describes the use a… More...

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Acree and Teranishi:

Flavor Science : Sensible Principles and Techniques - hardcover

1993, ISBN: 0841225168

0841225168 Very Good Ex-Library Condition, Coers: flavor research; bioassays for flavor, sweetness, antagonists, chemesthesis, biotechnology in the flavor industry, quantitative and senso… More...

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Flavor Science: Sensible Principles & Techniques: Sensible Principles and Techniques (Acs Professional Reference Books) - Acree, Terry E. Acree, Roy Teranishi
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Acree, Terry E. Acree, Roy Teranishi:
Flavor Science: Sensible Principles & Techniques: Sensible Principles and Techniques (Acs Professional Reference Books) - hardcover

ISBN: 0841225168

[SR: 1664969], Gebundene Ausgabe, [EAN: 9780841225169], American Chemical Society, American Chemical Society, Book, [PU: American Chemical Society], American Chemical Society, 56522011, L… More...

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Acree, Terry E. and Roy Teranishi, eds:
Flavor Science: Sensible Principles and Techniques (ACS Professional Reference Book) - hardcover

1993, ISBN: 9780841225169

Washington, D.C: American Chemical Society, 1993. First Edition. Hardcover. Good. A perfectly serviceable reference copy; nothing fancy, but complete and sturdy. Ex-library copy with us… More...

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Flavor Science: Sensible Principles and Techniques
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Flavor Science: Sensible Principles and Techniques - new book

ISBN: 9780841225169

Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated … More...

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Flavor Science : Sensible Principles and Techniques
Author:
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ISBN:

0841225168


Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavor industry. Of interest to professionals both inside and outside the field of flavor research. Based on a successful American Chemical Society workshop.

Details of the book - Flavor Science : Sensible Principles and Techniques


EAN (ISBN-13): 9780841225169
ISBN (ISBN-10): 0841225168
Hardcover
Publishing year: 1993
Publisher: OUP

Book in our database since 2007-07-03T14:59:34+01:00 (London)
Detail page last modified on 2016-11-06T23:49:52+00:00 (London)
ISBN/EAN: 0841225168

ISBN - alternate spelling:
0-8412-2516-8, 978-0-8412-2516-9
Alternate spelling and related search-keywords:
Book author: terry roy, teranishi

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