Aroma Active Compounds in Foods. Chemistry and Sensory Properties
- Author
- Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.)
- Publisher
- American Chemical Society
- Language
- English
- Year
- 2001
- Page
- 286
- ISBN
- 9780841236943,9780841218710,0-8412-3694-1
- File Type
- pdf
- File Size
- 27.2 MiB
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