Flavor precursors : thermal and enzymatic conversions /

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Bibliografische gegevens
Coauteurs: American Chemical Society. Meeting, American Chemical Society. Division of Agricultural and Food Chemistry, Chemical Congress of North America
Andere auteurs: Takeoka, Gary R., G�untert, Matthias, Teranishi, Roy, 1922-
Formaat: Conferentie akten Boek
Taal:Engels
Gepubliceerd in: Washington, DC : American Chemical Society, 1992.
Reeks:ACS symposium series ; 490
Onderwerpen:
Flavor.
Biochemistry.
Food > Composition.
Metabolism.
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110 2 0 |a American Chemical Society.  |b Meeting  |n (202nd :  |d 1991 :  |c New York, N.Y.) 
245 1 0 |a Flavor precursors :  |b thermal and enzymatic conversions /  |c [edited by] Roy Teranishi, Gary R. Takeoka, Matthias G�untert. 
260 0 |a Washington, DC :  |b American Chemical Society,  |c 1992. 
300 |a ix, 269 p. :  |b ill. 
440 0 |a ACS symposium series ;  |v 490 
500 |a "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, August 25-30, 1991." 
650 0 |a Flavor. 
650 0 |a Biochemistry. 
650 0 |a Food  |x Composition. 
650 0 |a Metabolism. 
700 1 0 |a Takeoka, Gary R. 
700 1 0 |a G�untert, Matthias. 
700 1 0 |a Teranishi, Roy,  |d 1922- 
710 2 0 |a American Chemical Society.  |b Division of Agricultural and Food Chemistry. 
711 2 0 |a Chemical Congress of North America  |n (4th :  |d 1991 :  |c New York, N.Y.) 
942 |2 ddc 
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