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Fereidoon (Hrsg.) Shahidi

Recent Advances in Food and Flavor Chemistry

Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Ebook (PDF Format)

This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The International Flavor Conferences have been held as a global forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years the conference stresses flavors as its main theme but also includes important… Mehr

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Produktdetails


Weitere Autoren: Ho, Chi-Tang (Hrsg.) / Mussinan, Cynthia (Hrsg.) / Tratras Contis, Ellene (Hrsg.)
  • ISBN: 978-1-84973-178-2
  • EAN: 9781849731782
  • Produktnummer: 36243839
  • Verlag: Royal Society Of Chemistry
  • Sprache: Englisch
  • Erscheinungsjahr: 2010
  • Seitenangabe: 484 S.
  • Plattform: PDF
  • Masse: 0 KB

Über den Autor


Chi-Tang Ho is Professor of Food Science, Rutgers University and has over 36 years experience in teaching and research on food chemistry. Cynthia J. Mussinan is Director of Global Analytical and Sensory Measurement; VP R&D with 42 years experience in the industry. Professor Fereidoon Shahidi is Professor of Biochemistry at the Memorial University of Newfoundland and Ellene Tratras-Contis is Professor of Chemistry at Eastern Michigan University and Project Director of the CSIE Program.

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