Recent advances in food and flavor chemistry food flavors and encapsulation, health benefits, analytical methods, and molecular biology of functional foods

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Bibliographic Details
Corporate Authors:	International Flavor Conference, Royal Society of Chemistry (Great Britain)
Other Authors:	Ho, Chi-Tang 1944-
Format:	Book
Published:	Cambridge RSC Publications 2010
Series:	Special publication: Royal Society of Chemistry Great Britain no. 326
Subjects:	Flavor > Congresses > Congresses Food additives > Congresses > Congresses Food > Congresses > Congresses > Analysis
Online Access:	Click Here to View Status and Holdings.
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