Off-Flavors in Foods and Beverages

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Science (General)
Off-Flavors in Foods and Beverages

Off-Flavors in Foods and Beverages

GEORGE CHARALAMBOUS (Eds.)

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ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

კატეგორია:

Science (General)

წელი:

1992

გამომცემლობა:

Academic Press, Elsevier

ენა:

english

გვერდები:

1

ISBN 10:

0444885587

ISBN 13:

9780444885586

სერია:

Developments in Food Science 28

ფაილი:

PDF, 10.82 MB

IPFS:

,

english, 1992

ონლაინ წაკითხვა

ჩატვირთვა (pdf, 10.82 MB)

ხორციელდება კონვერტაციის -ში

კონვერტაციის -ში ვერ მოხერხდა

შესაძლოა დაგაინტერესოთ

George Charalambous — Food Flavors: Generation, Analysis and Process Influence

Andrew J. Taylor — Food Flavour Technology

Leo M.L. Nollet PhD, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui — Handbook of Meat, Poultry and Seafood Quality

Gary Reineccius, Henry B. Heath — Flavor chemistry and technology

unknown — flavor_chemistry_and_technology

Rowe D.J. (Ed.) — Chemistry and Technology of Flavours and Fragrances

— Food Flavors Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

E.T. Contis, C.-T. Ho, C.J. Mussinan, T.H. Parliment, F. Shahidi and A.M. Spanier (Eds.) — Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

George Charalambous, ErnaÌhrungswissenschaftler Aegypten USA; George E Inglett, Biochemiker — Flavor of foods and beverages: chemistry and technology: proceedings of a conference; Athens, June 27-29, 1978

George Charalambous — The Analysis and control of less-desirable flavors in foods and beverages

Vicente Ferreira; Ricardo Lopez — Flavour science: proceedings from XIII Weurman Flavour Research Symposium

Gary Reineccius (Author) — Flavor Chemistry and Technology

Henk Maarse (Author) — Volatile Compounds in Foods and Beverages

Fereidoon Shahidi, Chi-Tang Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho, Nguyen van Chuyen (eds.) — Process-Induced Chemical Changes in Food

George Charalambous — Instrumental analysis of food, Volume 1 Recent progress

Matteo Bordiga, Leo M. L. Nollet — Food Aroma Evolution: During Food Processing, Cooking, and Aging

G. Charalambous — Off-Flavors in Foods and Beverages

Y. H. Hui, Feng Chen, L. M. Nollet, Raquel P. F. Guiné, Olga Martin-Belloso, M. Isabel Menguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Nirmal Sinha, Peggy Stanfield — Handbook of Fruit and Vegetable Flavors

Leo M. L. Nollet (editor), Terri Boylston (associate editor), Feng Chen (associate editor), Patti Coggins (associate editor), Grethe Hydlig (associate editor), L. H. McKee (associate editor), Chris Kerth (associate editor) — Handbook of meat, poultry and seafood quality

Fereidoon Shahidi — Flavor of Meat, Meat Products and Seafoods

Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui — Handbook of meat, poultry and seafood quality

Ray Marsili — Flavor, Fragrance & Odor Analysis

Michael K. Supran (Eds.) — Lipids as a Source of Flavor

Roy Teranishi, Ron G. Buttery, and Fereidoon Shahidi (Eds.) — Flavor Chemistry. Trends and Developments

Thomas H. Parliment, Robert J. McGorrin, and Chi-Tang Ho (Eds.) — Thermal Generation of Aromas

Thomas H. Parliment, Michael J. Morello, and Robert J. McGorrin (Eds.) — Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes

Chi-Tang Ho and Thomas G. Hartman (Eds.) — Lipids in Food Flavors

Russell L. Rouseff and Margaret M. Leahy (Eds.) — Fruit Flavors. Biogenesis, Characterization, and Authentication

Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, and Akio Kobayashi (Eds.) — Biotechnology for Improved Foods and Flavors

Fereidoon Shahidi and Keith R. Cadwallader (Eds.) — Flavor and Lipid Chemistry of Seafoods

Cynthia J. Mussinan and Michael J. Morello (Eds.) — Flavor Analysis. Developments in Isolation and Characterization

Sara J. Risch and Chi-Tang Ho (Eds.) — Flavor Chemistry. Industrial and Academic Research

Gary R. Takeoka, Matthias Güntert, and Karl-Heinz Engel (Eds.) — Aroma Active Compounds in Foods. Chemistry and Sensory Properties

Gary A. Reineccius and Terry A. Reineccius (Eds.) — Heteroatomic Aroma Compounds

Keith R. Cadwallader and Hugo Weenen (Eds.) — Freshness and Shelf Life of Foods

Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, Akio Kobayashi — Biotechnology for Improved Foods and Flavors (Acs Symposium Series)

Brian Baigrie — Taints and Off-flavours in Food (Woodhead Publishing in Food Science and Technology)

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