Flavor precursors : thermal and enzymatic conversions /

Flavor precursors : thermal and enzymatic conversions /

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Bibliographic Details
Corporate Authors: American Chemical Society. Meeting, American Chemical Society. Division of Agricultural and Food Chemistry, Chemical Congress of North America
Other Authors: Takeoka, Gary R., G�untert, Matthias, Teranishi, Roy, 1922-
Format: Conference Proceeding
Language:English
Published: Washington, DC : American Chemical Society, 1992.
Series:ACS symposium series ; 490
Subjects:
Flavor.
Biochemistry.
Food > Composition.
Metabolism.
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Matheson Library

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Call Number: 664.07 A512f
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