Recent advances in food and flavor chemistry : food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods

著者

• International Flavor Conference
• Ho, Chi-Tang
• Royal Society of Chemistry (Great Britain)

書誌事項

Recent advances in food and flavor chemistry : food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods

edited by C.-T. Ho ... [et al.]

（Special publication / Royal Society of Chemistry, no. 326）

Royal Society of Chemistry, c2010

注記

"Proceedings of the 12th International Flavor Conference, 4th George Charalambous memorial Symposium, held May 25-29, 2009 in Skiathos, Greece."--T.p. verso

Includes bibliographical references and index

詳細情報

• NII書誌ID(NCID): BB0297273X
• ISBN:
  • 9781847552013
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Cambridge, UK
• ページ数/冊数: x, 474 p.
• 大きさ: 25 cm
• 分類:
  • DC22 : 664.5
• 件名:
  • LCSH : Flavor -- Congresses
  • LCSH : Food -- Analysis -- Congresses
  • LCSH : Food additives -- Congresses
  • FREE : Molecular biology
• 親書誌ID:
  • BA00596742