Food flavors and chemistry: advances of the new millennium

By: Spanier, A. M [editor]Publication details: Royal Society of Chemistry, 2001ISBN: 0854048758Subject(s): Food processing | Food processing, food research, food technology | Food flavourings | Food analysis | Food additivesLOC classification: TX541Online resources: Click here

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
EBOOK	CAFRE Loughry Library ONLINE	EBOOK (Browse shelf(Opens below))	1	Available		65535-2001
Book - Standard loan	CAFRE Loughry Library	TX541 SPA (Browse shelf(Opens below))	1	Available		154600

Food may be nutritious and visually appealing but if it does not taste good, it will not be consumed. This work focuses on food flavours and their use in foods. Coverage also includes topics in food chemistry and production such as analytical methods

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