Flavor Chemistry of Ethnic Foods
F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho (eds.)Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
Tahun:
1999
Edisi:
1
Penerbit:
Springer US
Bahasa:
english
Halaman:
272
ISBN 10:
146137166X
ISBN 13:
9781461371663
Fail:
PDF, 28.94 MB
IPFS:
,
english, 1999
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