Food Aroma Evolution: During Food Processing, Cooking, and Aging
Author:   Matteo Bordiga, Ph.D. (Universita del Piemonte Orientale, Novara, Italy) ,  Leo M.L. Nollet (University College Ghent)
Publisher:   Taylor & Francis Ltd
ISBN:  

9781138338241


Pages:   744
Publication Date:   02 December 2019
Format:   Hardback
Availability:   In Print   Availability explained
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Food Aroma Evolution: During Food Processing, Cooking, and Aging


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Author:   Matteo Bordiga, Ph.D. (Universita del Piemonte Orientale, Novara, Italy) ,  Leo M.L. Nollet (University College Ghent)
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   1.490kg
ISBN:  

9781138338241


ISBN 10:   1138338249
Pages:   744
Publication Date:   02 December 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Matteo Bordiga, Leo M.L. Nollet

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