Volatile Compounds in Foods and Beverages

Henk Maarse (Autor)

Buch | Hardcover

782 Seiten

1991
Crc Press Inc (Verlag)
978-0-8247-8390-7 (ISBN)

Artikel merken

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant

Maarse, Henk

Preface, Contributors, 1 Introduction, 2 Bread, 3 Rice, 4 Milk, 5 Meat, 6 Seafood, 7 Vegetables, 8 Fruits I, 9 Fruits II, 10 Fruits Ill, 11 Fruits IV, 12 Spices and Condiments, 13 Spices and Condiments, 14 Wine, 15 Distilled Beverages, 16 Volatiles in Beer, 17 Coffee, Cocoa, and Tea, 18 Nuts, 19 Off-Flavors, Index

Erscheint lt. Verlag	29.3.1991
Reihe/Serie	Food Science and Technology
Verlagsort	Bosa Roca
Sprache	englisch
Maße	174 x 246 mm
Gewicht	1610 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8247-8390-5 / 0824783905
ISBN-13	978-0-8247-8390-7 / 9780824783907
Zustand	Neuware