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9780841237773
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 andundesirable character of a food product.Reineccius, Terry A. is the author of 'Heteroatomic Aroma Compounds' with ISBN 9780841237773 and ISBN 0841237778.
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