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Takeoka G., Guntert M., Engel K. — Aroma Active Compounds in Foods. Chemistry and Sensory Properties
Takeoka G., Guntert M., Engel K. — Aroma Active Compounds in Foods. Chemistry and Sensory Properties

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Название: Aroma Active Compounds in Foods. Chemistry and Sensory Properties

Авторы: Takeoka G., Guntert M., Engel K.

Аннотация:

The ACS Symposium Series was first published in 1974 to provide a
mechanism for publishing symposia quickly in book form. The purpose
of the series is to publish timely, comprehensive books developed from
ACS sponsored symposia based on current scientific research. Occasionally,
books are developed from symposia sponsored by other organizations
when the topic is of keen interest to the chemistry audience.
Before agreeing to publish a book, the proposed table of contents is
reviewed for appropriate and comprehensive coverage and for interest to
the audience. Some papers may be excluded to better focus the book;
others may be added to provide comprehensiveness. When appropriate,
overview or introductory chapters are added. Drafts of chapters are peerreviewed
prior to final acceptance or rejection, and manuscripts are
prepared in camera-ready format.
As a rule, only original research papers and original review papers are
included in the volumes. Verbatim reproductions of previously published
papers are not accepted.


Язык: en

Рубрика: Разное/

Статус предметного указателя: Неизвестно

ed2k: ed2k stats

Год издания: 2001

Количество страниц: 286

Добавлена в каталог: 03.09.2017

Операции: Положить на полку | Скопировать ссылку для форума | Скопировать ID
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