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商品の説明
内容説明
This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods.
* Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists
* The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world
* Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles
* Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists
* The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world
* Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles
Book Description
This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods.
The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles
- Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists
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Poor print quality
2007/12/23
形式:ハードカバー
Altough the service from Amazon was of its usuall high quality and they efficiently replaced the book when I complained...The print quality of the book was sub standard and faded to bearly readable as you went down the page....pluses to Amazon for their handling of the situation ...negatives to Wiley's printer for producing such an expensive substandard product
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