"Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food ...
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"Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science."--
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Add this copy of Handbook of Fruit and Vegetable Flavors (Hb 2010) to cart. $244.72, new condition, Sold by Books International rated 4.0 out of 5 stars, ships from Toronto, ON, CANADA, published 2010 by Wiley.
Add this copy of Handbook of Fruit and Vegetable Flavors to cart. $480.15, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2010 by Wiley.
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Seller's Description:
New. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Editor(s): Hui, Y. H. Num Pages: 1096 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 261 x 189 x 46. Weight in Grams: 1852. 2010. 1st Edition. Hardcover.....We ship daily from our Bookshop.
