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Boekhandel Douwes Den Haag

Food Biotechnology and Engineering

Volatile Compounds Formation in Specialty Beverages

Volatile Compounds Formation in Specialty Beverages

Food Biotechnology and Engineering

Volatile Compounds Formation in Specialty Beverages

Food Biotechnology and Engineering: Volatile Compounds Formation in Specialty Beverages

 

Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.

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Beschrijving Food Biotechnology and Engineering: Volatile Compounds Formation in Specialty Beverages

Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.

ISBN
9780367631901
Pagina's
232
Verschenen
Serie
Food Biotechnology and Engineering
Rubriek
Technische wetenschappen
Druk
1
Uitvoering
Hardback
Taal
Engels
Uitgever
Taylor & Francis Ltd

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