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 curent status of knowledge in this area.
|Book:||Flavor And Chemistry Of Ethnic Foods|
|Author:||Chi-tang Ho Fereidoon Shahidi Ho Chi-tang Ho|
|Number of Pages:||276|
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