Flavors and fragrances in food processing : preparation and characterization methods

Author(s)

Bibliographic Information

Flavors and fragrances in food processing : preparation and characterization methods

Preetha Balakrishnan, Sreerag Gopi, editor

（ACS symposium series, 1433）

American Chemical Society, c2022

pod ed

Available at  / 1 libraries

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Note

Pod ed of hardcover OP published in 2022

Includes bibliographical references and indexes

Related Books： 1-1 of 1

Details

  • NCID
    BD08500818
  • ISBN
    • 9781713888789
  • LCCN
    2022059999
  • Country Code
    us
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    Washington, DC
  • Pages/Volumes
    viii, 518 p.
  • Size
    26 cm
  • Parent Bibliography ID
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