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Volatile Compounds Formation in Specialty Beverages - Food Biotechnology and Engineering
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Volatile Compounds Formation in Specialty Beverages - Food Biotechnology and Engineering
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
234 pages, 33 Line drawings, black and white; 10 Halftones, black and white; 9 Tables, black and whi
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | March 9, 2022 |
| ISBN13 | 9780367631901 |
| Publishers | Taylor & Francis Ltd |
| Pages | 232 |
| Dimensions | 150 × 220 × 20 mm · 485 g |
| Language | English |
| Editor | Eleuterio dos Santos, Caroline Mongruel |
| Editor | Richter Reis, Felipe (Federal Institute of Parana) |
