Flavor Chemistry of Ethnic Foods

Flavor Chemistry of Ethnic Foods 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. Wydawnictwo: Springer-Verlag New York Inc. Rok wydania: 2012 Okładka: miękka Liczba stron: 272 Wymiary: 25.4 x 17.8 cm Ilustracje: VIII, 272 p. Język: angielski ISBN: 9781461371663