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Handbook of Fruit and Vegetable Flavors
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Y. H. Hui
xxii+1095p.,figs.,tabls.,ind., 25 cm
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Weight :  2008 gms
Binding :  Hard Bound
Height :  25 cm
Width :  18 cm
Imprint :  Bio-Green Wiley (Exc)
Year :  2017
 

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ISBN: 9788126563586
Status: In Stock 
Price: Rs 6995.00  

Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.

Y. H. HUI, PhD, is the Senior Scientist at Science Technology System and has been the author and editor of many books in the field of food science and technology.

   

  Food Science
Food Technology
Vegetables
Fruits
 
   

   
   

  Y. H. Hui
 
   

  Fruit
Flavor,
Volatile
Amino
acids
 
   
 
 
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Handbook of Fruit and Vegetable Flavors

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