Flavor Chemistry of Ethnic Foods
Fereidoon Shahidi · Chi-Tang Ho
Dec 2012 · Springer Science & Business Media
Ebook
272
Pages
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About this ebook
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
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