| 书目名称 | Flavor Chemistry of Ethnic Foods |
| 编辑 | Fereidoon Shahidi,Chi-Tang Ho |
| 视频video | |
| 图书封面 |  |
| 描述 | Ethnic and international foods have gradually been integratedinto the daily diet in North America. However, the existing literatureof flavor characteristics and chemistry of such foods remainsfragmentary and diverse. This book presents a summary of the currentstatus of knowledge in this area. |
| 出版日期 | Book 1999 |
| 关键词 | Oxidation; Stereochemistry; aldehydes; chemistry; processing; soy |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4615-4783-9 |
| isbn_softcover | 978-1-4613-7166-3 |
| isbn_ebook | 978-1-4615-4783-9 |
| copyright | Springer Science+Business Media New York 1999 |
发表于 2025-3-21 16:50:40
