Off-flavors in foods and beverages /
This book, volume 28 in the Developments in Food Science Series, reviews the latest information and up-to-date concepts concerning a great number of aspects of flavor quality. Particular attention has been afforded to provide a balance between food and beverage chemistry, biochemistry, microbiology,...
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| Other Authors: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam ; New York :
Elsevier,
1992.
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| Series: | Developments in food science ;
28. |
| Subjects: | |
| Online Access: | CONNECT |
