Alkylpyrazines, flavour compounds in food : odour characteristics of pure alkypyrazines and their role in heat treated malt

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Détails bibliographiques
OCLC:16903710
Auteur principal: Fors, Susan
Collectivité auteur: Chalmers tekniska högskola
Langue:English
Publié: Göteborg : Chalmers Tekniska Högskola, 1987.
Collection:Doktorsavhandlingar vid Chalmers tekniska högskola ; ny ser., nr. 606.
Sujets:
Food > Analysis.
Food > Composition.
Flavor.
Flavoring essences.
Alkylation.
Malt.
Maillard reaction.
Global Resources Program:Southeast Asia Materials Project (SEAM)
Format:

Thèse Monograph

Note that CRL will digitize material from the collection when copyright allows.

Description
Description:Added title page and abstract inserted.
Description matérielle:1 v. (various pagings) : ill.. ; 24 cm.
ISBN:917290139X
Lieu de publication:Sweden.

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