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This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts,...
This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry,...
Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are...
In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods;...
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