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Volatile Sulfur Compounds in Food - ACS Symposium Series Qian
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Volatile Sulfur Compounds in Food - ACS Symposium Series
Qian
This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.
368 pages, Illustrations
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | April 19, 2012 |
| ISBN13 | 9780841226166 |
| Publishers | Oxford University Press Inc |
| Pages | 368 |
| Dimensions | 160 × 228 × 24 mm · 620 g |
| Editor | Fan, Xuetong (Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture) |
| Editor | Mahattanatawee, Kanjana (Department of Food Technology, Siam University) |
| Editor | Qian, Michael (Associate Professor, Department of Food Science and Technology, Oregon State University) |
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