UID:
edoccha_9958083127802883
Format:
1 online resource (242 p.)
Edition:
1st ed.
ISBN:
1-62870-120-X
,
1-84755-007-X
Series Statement:
Special publication ; Number 277
Content:
The chemistry of flavours and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, along with flavours and foods. Advances in Flavours and Fragrances: From the Sensation to the Synthesis will be a welcome addition to the bookshelves of all practitioners with a common interest in this fascinating area.
Note:
Contains 16 of the twenty papers presented at Flavours and Fragrances 2001 : From the Sensation to the Synthesis, held on 16-18 May 2001 at the University of Warwick, Coventry, England.
,
BK9780854048212-FX001; flavourspre; Flavourstxt
,
English
Additional Edition:
ISBN 0-85404-821-9
Language:
English
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