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Flavor-food interactions: developed from a symposium sponso..
ACS symposium series, 633
McGorrin, Robert J
;
Leland, Jane V
, 1996
Link:
https://pubs.acs.org/doi/book/10.1021/bk-1996-0633
RT T1
Flavor-food interactions: developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
UL https://suche.suub.uni-bremen.de/peid=acs-00831545&Exemplar=1&LAN=DE A1 McGorrin, Robert J A1 Leland, Jane V PB American Chemical Society YR 1996 NO 1 Online-Ressource (1 S.) T3 ACS symposium series, 633 SN 9780841215825 K1 Flavor K1 Food K1 Vanilla K1 Low-fat foods K1 Emulsions K1 Lipids K1 Maillard Reaction K1 Casein K1 Whey products K1 Gelation K1 Pectin K1 Bitterness (Taste) K1 Sweetness (Taste) K1 Aspartame K1 Plastics in packaging K1 Olfactometry K1 Gas chromatography K1 Dentifrices K1 Cheddar cheese K1 Taste Perception K1 Taste K1 Flavoring Agents K1 Dietary Fats K1 Ice Cream K1 Proteins K1 Caseins K1 Whey K1 Lactoglobulins K1 Pectins K1 Food Storage K1 Chewing Gum K1 Food Packaging K1 Chromatography, Gas K1 Cheese K1 TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology LK http://dx.doi.org/https://pubs.acs.org/doi/book/10.1021/bk-1996-0633 DO https://pubs.acs.org/doi/book/10.1021/bk-1996-0633 SF ELIB - SuUB Bremen
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