Abstract
Food / NahrungVolume 40, Issue 5 p. 289-289 Rezensionen/Book Review Flavor Technology. Physical Chemistry, Modification, and Process. ACS Symposium Series 610. Edited by Chi-Tang Ho, Chee-Teck Tan and Chao-Hsiang Tong. 266 pages, numerous figures and tables. American Chemical Society, Washington, DC, 1995. Price: 69.95 U.S. $ M. Rothe, M. RotheSearch for more papers by this author M. Rothe, M. RotheSearch for more papers by this author First published: 1996 https://doi.org/10.1002/food.19960400518AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume40, Issue51996Pages 289-289 RelatedInformation
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