Hardback (21 Oct 1987)
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Covers the traditional areas of food aromas and their chemical aroma profile but also discusses the new areas of sensory evaluation, biotechnology (gene technology) and data analysis (chemometrics). The interdisciplinary nature of flavour and food science means that researchers in both industry and academia will find the reviews of recent work contained here invaluable.
| ISBN: | 9780471917434 |
| Publisher: | Wiley |
| Imprint: | Wiley Blackwell |
| Pub date: | 21 Oct 1987 |
| DEWEY: | 664.07 |
| DEWEY edition: | 18 |
| Language: | English |
| Number of pages: | 582 |
| Weight: | 950g |
| Height: | 230mm |
| Width: | 150mm |
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