| Flavour and Fragrance Chemistry 2000 Edition Contributor(s): Lanzotti, Virginia (Editor), Taglialatela-Scafati, Orazio (Editor) |
|
 |
ISBN: 079236211X ISBN-13: 9780792362111 Publisher: Springer OUR PRICE: $104.49 Product Type: Hardcover - Other Formats Published: August 2000 Annotation: The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification. It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science. |
| Additional Information |
| BISAC Categories: - Science | Chemistry - Organic - Technology & Engineering | Food Science - General - Science | Chemistry - Analytic |
| Dewey: 664.5 |
| LCCN: 00062192 |
| Series: Proceedings of the Phytochemical Society of Europe |
| Physical Information: 0.69" H x 6.14" W x 9.21" (1.24 lbs) 256 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification. It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science. |
