BOOK

Coffee Flavor Chemistry

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This book explores the chemistry and science of coffee flavor, covering the chemical compounds responsible for aroma and taste, the impact of roasting and processing, and analytical methods for flavor assessment. It is an essential reference for food scientists, flavor chemists, and coffee industry professionals.

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Availability

Detail Information

Series Title

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Call Number

663,93 F578

Publisher

Chichester, UK : Wiley., 2002

Collation

xx, 450 p. : ill. ; 24 cm

Language

English

ISBN/ISSN

0-471-72038-0

Classification

663,93

Content Type

text

Media Type

stereographic

Carrier Type

volume

Edition

-

Subject(s)

xx, 450 p. : ill. ; 24 cm

Specific Detail Info

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Statement of Responsibility

Flament, Ivon

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