Thermal generation of aromas
著者
書誌事項
Thermal generation of aromas
（ACS symposium series, 409）
American Chemical Society, 1989
大学図書館所蔵 件 / 全6件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988."
Includes bibliographical references and indexes
内容説明・目次
内容説明
Thermal processes play an important role in imparting desirable aromas to food which might otherwise have very bland flavors. In this new volume, internationally recognized experts in flavor chemistry present the latest research in analytical methodology, lipid-derived aromas, mechanistic studies, generation of selected aromas, generation of meat aromas, and extrusion and microwave processing foods. In addition, historical perspectives and regulatory viewpoints are included.
「Nielsen BookData」 より