Coffee Flavor Chemistry


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Descripción

This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods. aeo Provides a reference for coffee specialists and an introduction to flavor chemistry for non--specialists aeo The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world aeo Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles

Detalles del producto

Editorial
John Wiley & Sons Inc
Fecha de Publicación
Idioma
Inglés
Tipo
Tapa dura
EAN/UPC
9780471720386

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