Introduction to aroma research | Einführung in die Aromaforschung. English
1988
Rothe, Manfred
Abstract: This book provides general information about food aroma research as a new part of food chemistry and nutrition and its rapid development. The various aspects of aroma and flavor are reviewed in short summarized form. Terms and definitions, technological, legislative and nutritional questions in connection with aroma and flavour as well as the statistical treatment of aroma data are included. A time table concerning the history of production, processing, and consumption of aroma-rich foods and flavourings and a bibliography appear at the end of the publication.
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Эту запись предоставил National Agricultural Library
