Kód: 04736617
This text offers a comprehensive discussion of how given aroma compound classes (oxygen, nitrogen, and sulfur) are initially formed and subsequently analyzed in foods. The sensory significance of these classes of aroma compounds i ... celý popis
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This text offers a comprehensive discussion of how given aroma compound classes (oxygen, nitrogen, and sulfur) are initially formed and subsequently analyzed in foods. The sensory significance of these classes of aroma compounds is discussed in the context of forming the desirable and undesirable character of a food product.
Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry
Osobní odběr Praha, Brno a 12903 dalších
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