Food flavor and chemistry: explorations into the 21st century/
edited by A.M. Spanier, F. Shahidi, T.H. Parliment, C. Mussinan, C.-T. Ho and E. Tratras Contis
- Cambridge: The Royal Society of Chemistry, 2005.
- xi, 510 p. : ill. ; 24 cm.
Dairy and wine flavors -- Composition -- Formation of flavors -- Analysis -- Antioxidants and health -- Quality -- Subject index.