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Table of contents (25 chapters)
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Front Matter
About this book
Editors and Affiliations
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Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Canada
Fereidoon Shahidi
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Department of Food Science, Cook College Rutgers, The State University of New Jersey, New Brunswick, USA
Chi-Tang Ho
Bibliographic Information
Book Title: Flavor Chemistry of Ethnic Foods
Editors: Fereidoon Shahidi, Chi-Tang Ho
DOI: https://doi.org/10.1007/978-1-4615-4783-9
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer Science+Business Media New York 1999
Hardcover ISBN: 978-0-306-46124-8Published: 30 June 1999
Softcover ISBN: 978-1-4613-7166-3Published: 05 November 2012
eBook ISBN: 978-1-4615-4783-9Published: 06 December 2012
Edition Number: 1
Number of Pages: VIII, 272
Topics: Food Science