Fenaroli's Handbook of flavor ingredients
著者
書誌事項
Fenaroli's Handbook of flavor ingredients
CRC Press, 1975
2nd ed
- set
- v. 1
- v. 2
- タイトル別名
-
Handbook of flavor ingredients
- 統一タイトル
-
Handbook of flavor ingredients
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注記
At head of title: CRC
Includes bibliographies and index
内容説明・目次
内容説明
This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist. It also helps update you on industry standards.
目次
Part Contents...Part III: Synthetic Flavors. Alphabetical Listing of Approximately 1,000 Synthetic Flavor Ingredients. Bibliography. Part IV. Use of Flavor Ingredients: Relationship of Certain Flavor Ingredients to Taste and Flavor. Floral and Citrus Flavors. Fruital Flavors. Bitter Flavors. Alcoholic Beverages. Nonalcoholic Beverages. Baked Goods. Confections. Dairy Products. Sauces, Dressings, Condiments, and Powdered Flavors. Soups and Broths. Desserts. Meats. Fish. Vegetables. Miscellaneous Products. Bibliography. Index.
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