Heteroatomic Aroma Compounds (ACS Symposium Series)
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Heteroatomic Aroma Compounds (ACS Symposium Series)
- Used Book in Good Condition
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 and undesirable character of a food product.
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