Hardback (28 Sep 2000)
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This book examines the physical chemistry of how volatile flavour compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavour release researchers as it establishes the background of this active new area of flavour chemistry and outlines major recent developments.
| ISBN: | 9780841236929 |
| Publisher: | American Chemical Society |
| Imprint: | American Chemical Society |
| Pub date: | 28 Sep 2000 |
| DEWEY: | 664.07 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 484 |
| Weight: | 910g |
| Height: | 234mm |
| Width: | 163mm |
| Spine width: | 33mm |
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