Coffee Flavor Chemistry
Ivon Flament
This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods. Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles
درجه (قاطیغوری(:
کال:
2001
خپرندویه اداره:
John Wiley & Sons
ژبه:
english
صفحه:
430
ISBN 10:
0471720380
ISBN 13:
9780471720386
فایل:
DJVU, 4.60 MB
IPFS:
,
english, 2001