The quality of foods and beverages: chemistry and technology. Volume 2
by American Chemical Society., Division of Agricultural and Food Chemistry, Charalambous, George, Inglett, G. E., American Society of Flavor Chemists, International Flavor Conference, Athens, Greece), Institute of Food Technologists
The Quality of foods and beverages: chemistry and technology
by American Chemical Society., Division of Agricultural and Food Chemistry, Charalambous, George, Inglett, G. E., American Society of Flavor Chemists, International Flavor Conference, Athens, Greece), Institute of Food Technologists
The Quality of foods and beverages: chemistry and technology
by American Chemical Society., Division of Agricultural and Food Chemistry, Charalambous, George, Inglett, G. E., Institute of Food Technologists, American Society of Flavor Chemists, International Flavor Conference, Athens, Greece)
![Handbook of food and beverage stability [recurso electrónico]](https://covers.openlibrary.org/b/isbn/9780121690700-M.jpg?default=false)
FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible de…