| 書目名稱 | Flavor Chemistry of Ethnic Foods |
| 編輯 | Fereidoon Shahidi,Chi-Tang Ho |
| 視頻video | http://file.papertrans.cn/345/344134/344134.mp4 |
| 圖書封面 |  |
| 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 |
| 關鍵詞 | 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 |
|Archiver|手機版|小黑屋|
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