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This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods. aeo Provides a reference for coffee specialists and an introduction to flavor chemistry for non--specialists aeo The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world aeo Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles

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Book Details

ISBN: 9780471720386
ISBN-10: 0471720380
Format: Hardback
(257mm x 201mm x 30mm)
Pages: 424
Imprint: John Wiley & Sons Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 12-Oct-2001
Country of Publication: United Kingdom

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