商品簡介
Updated from editions about five and ten years ago, the third adds new chapters on flavors used in pharmaceuticals and tobacco, flavor modifiers, and quality control. The other topics are essential oils; oleoresins, tinctures, and extracts; fruit juices; synthetic ingredients; beverage flavorings and their applications; confectionary and bakery products; savory flavors for snacks and crisps; thermal process flavorings; and the development of dairy flavorings. The composition of lemon and orange oils and the botanical classification of fruits are appended. The contributors are from US and European chemical and food companies. Annotation c. Book News, Inc., Portland, OR (booknews.com)
