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Volatile Compounds in Foods and Beverages : Food Science and Technology - Henk Maarse

Volatile Compounds in Foods and Beverages

By: Henk Maarse

Hardcover | 29 March 1991 | Edition Number 1

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Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant

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