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

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Bibliografski detalji
OCLC:16903710
Glavni autor: Fors, Susan
Autor kompanije: Chalmers tekniska högskola
Jezik:English
Izdano: Göteborg : Chalmers Tekniska Högskola, 1987.
Serija:Doktorsavhandlingar vid Chalmers tekniska högskola ; ny ser., nr. 606.
Teme:
Food > Analysis.
Food > Composition.
Flavor.
Flavoring essences.
Alkylation.
Malt.
Maillard reaction.
Global Resources Program:Southeast Asia Materials Project (SEAM)
Format:

Disertacija Monograph

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

Opis
Opis djela:Added title page and abstract inserted.
Opis:1 v. (various pagings) : ill.. ; 24 cm.
ISBN:917290139X
Mjesto izdanja:Sweden.

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