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Volatile Compounds Formation in Specialty Beverages - Food Biotechnology and Engineering
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Volatile Compounds Formation in Specialty Beverages - Food Biotechnology and Engineering
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.
232 pages, 9 Tables, black and white; 33 Line drawings, black and white; 10 Halftones, black and whi
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2024. gada 8. oktobris |
| ISBN13 | 9781032161938 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 232 |
| Izmēri | 150 × 220 × 10 mm · 380 g |
| Valoda | Angļu |
| Redaktors | Eleuterio dos Santos, Caroline Mongruel |
| Redaktors | Richter Reis, Felipe (Federal Institute of Parana) |
