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Aroma active compounds in foods :che...
~
American Chemical Society.
Aroma active compounds in foods :chemistry and sensory properties /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Aroma active compounds in foods :Gary R. Takeoka, Matthias G�untert, Karl-Heinz Engel, editors.
其他題名:
chemistry and sensory properties /
其他作者:
Takeoka, Gary R.
出版者:
Washington, DC :American Chemical Society,c2001.
面頁冊數:
xiv, 289 p. :ill. ;24 cm.
叢書名:
ACS symposium series ;
標題:
FoodCongresses.Odor
ISBN:
0841236941 :
Aroma active compounds in foods :chemistry and sensory properties /
Aroma active compounds in foods :
chemistry and sensory properties /Gary R. Takeoka, Matthias G�untert, Karl-Heinz Engel, editors. - Washington, DC :American Chemical Society,c2001. - xiv, 289 p. :ill. ;24 cm. - ACS symposium series ;794.
Includes bibliographical references and indexes.
ISBN: 0841236941 :NT$5168
LCCN: 2001022725Subjects--Topical Terms:
436968
Food
--Odor--Congresses.
LC Class. No.: TP372.5 / .A76 2001
Dewey Class. No.: 664/.06
Aroma active compounds in foods :chemistry and sensory properties /
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