Food Science and Technology Abstracts
Food Science and Technology Abstracts

Author:

Publisher:

Published: 1982

Total Pages: 1032

ISBN-13:

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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Dictionary of Flavors
Dictionary of Flavors

Author: Dolf De Rovira, Sr.

Publisher: John Wiley & Sons

Published: 2017-05-30

Total Pages: 631

ISBN-13: 1118856414

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The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.