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OverviewThe 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 It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances.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. Full Product DetailsAuthor: Virginia Lanzotti , Orazio Taglialatela-ScafatiPublisher: Springer Imprint: Springer Edition: 1st ed. Softcover of orig. ed. 2000 Volume: 46 Dimensions: Width: 16.00cm , Height: 1.40cm , Length: 24.00cm Weight: 0.454kg ISBN: 9789048154142ISBN 10: 9048154146 Pages: 256 Publication Date: 05 December 2010 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Out of stock ![]() The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |