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Food Flavors: Chemical, Sensory and Technological Properties : Flavors from Amino Acids /

Spinnler, Henry-Eric,

Food Flavors: Chemical, Sensory and Technological Properties : Flavors from Amino Acids / by Henry-Eric Spinnler - Boca Raton : CRC Press/Taylor & Francis Group, 2012 - 16 pages

Original from book

Subjects--Topical Terms:
Flavor
Food--Analysis
Food--Biotechnology
Food--Composition

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