Science and Technology of Aroma, Flavor, and Fragrance in Rice
Apple Academic Press > CRC Press
Science and Technology of Aroma, Flavor, and Fragrance in RiceAuthor(s): Deepak Kumar Verma, Prem Prakash Srivastav\nFormat: Paperback\nPublisher: Apple Academic Press Inc., Canada\nImprint: Apple Academic Press Inc.\nISBN-13: 9781774635346, 978-1774635346\nSynopsis\nWith contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field. \n\nAroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cule
Compare prices (1 shop)
| shop | Price | Action |
|---|---|---|
|
74,40 GBP | Go to shop |
