Spinnler, Henry-Eric, <br/><br/>
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 
<br/><br/> Original from book 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Flavor<br/>Food--Analysis<br/>Food--Biotechnology<br/>Food--Composition