COST 96 : interactions of food matrix with small ligands influencing flavour and texture : proceedings of meeting of four working groups at the Swiss Federal Institute of Technology (ETH) Zurich, Switzerland 13 to 15 May 1998

edited by Felix Escher and Jeanette Nüssli
Bok · Engelsk · 1999

Utgitt	Brussels : European Communities , c1999
Omfang	166 s. : ill.
Emner	analyser aroma ligander næringsmidler sensorikk smak tekstur
ISBN	928287902X