Availability: Flavors and fragrances in food processing

Flavors and fragrances in food processing: preparation and characterization methods

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Bibliographic Details
Other Authors:	Balakrishnan, Preetha (Editor), Gopi, Sreerag (Editor)
Format:	Electronic eBook
Language:	English
Published:	Washington, DC American Chemical Society [2022]
Series:	ACS symposium series 1433
Links:	https://doi.org/10.1021/bk-2022-1433 https://doi.org/10.1021/bk-2022-1433
Physical Description:	1 Online-Ressource
ISBN:	9780841297302
DOI:	10.1021/bk-2022-1433

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isbn	9780841297302
language	English
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publishDate	2022
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publisher	American Chemical Society
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series	ACS symposium series
series2	ACS symposium series
spellingShingle	Flavors and fragrances in food processing preparation and characterization methods ACS symposium series
title	Flavors and fragrances in food processing preparation and characterization methods
title_auth	Flavors and fragrances in food processing preparation and characterization methods
title_exact_search	Flavors and fragrances in food processing preparation and characterization methods
title_full	Flavors and fragrances in food processing preparation and characterization methods Preetha Balakrishnan (editor), Sreerag Gopi (editor)
title_fullStr	Flavors and fragrances in food processing preparation and characterization methods Preetha Balakrishnan (editor), Sreerag Gopi (editor)
title_full_unstemmed	Flavors and fragrances in food processing preparation and characterization methods Preetha Balakrishnan (editor), Sreerag Gopi (editor)
title_short	Flavors and fragrances in food processing
title_sort	flavors and fragrances in food processing preparation and characterization methods
title_sub	preparation and characterization methods
url	https://doi.org/10.1021/bk-2022-1433
volume_link	(DE-604)BV042614571
work_keys_str_mv	AT balakrishnanpreetha flavorsandfragrancesinfoodprocessingpreparationandcharacterizationmethods AT gopisreerag flavorsandfragrancesinfoodprocessingpreparationandcharacterizationmethods

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