Food flavor and chemistry: explorations into the 21st century/ 
edited by A.M. Spanier, F. Shahidi, T.H. Parliment, C. Mussinan, C.-T. Ho and E. Tratras Contis 
 - Cambridge:  The Royal Society of Chemistry,  2005. 
 - xi, 510 p. :  ill. ;  24 cm. 
<br/><br/>Dairy and wine flavors --<br/>Composition --<br/>Formation of flavors --<br/>Analysis --<br/>Antioxidants and health --<br/>Quality --<br/>Subject index. 
<br/><br/><label>ISBN: </label>9780854046539 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis<br/>Food additives<br/>Flavor
<br/><br/><label>Dewey Class. No.: </label>641.3382  / SPA/F