Recent Advances in Food and Flavor Chemistry
Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
The Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece.
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Produktdetails
Weitere Autoren: Mussinan, Cynthia (Hrsg.) / Shahidi, Fereidoon (Hrsg.) / Tratras Contis, Ellene (Hrsg.)
- ISBN: 978-1-84755-201-3
- EAN: 9781847552013
- Produktnummer: 7329708
- Verlag: Royal Society of Chemistry
- Sprache: Englisch
- Erscheinungsjahr: 2010
- Seitenangabe: 488 S.
- Masse: H23.4 cm x B15.6 cm x D0.0 cm 744 g
- Abbildungen: No
- Gewicht: 744
- Sonstiges: Professional & Vocational
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.
24 weitere Werke von Chi-Tang (Hrsg.) Ho:
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