Advances in flavours and fragrances: from the sensation to the synthesis
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2002
|
| Schriftenreihe: | Special publication (Royal Society of Chemistry (Great Britain))
no. 277 |
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Contains 16 of the twenty papers presented at Flavours and Fragrances 2001 : From the Sensation to the Synthesis, held on 16-18 May 2001 at the University of Warwick, Coventry, England. - Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002 Includes bibliographical references and index Structure activity relationships -- Structure activity relationships and the subjectivity of odour sensation -- Relationship of Odour and chemical structure in 1- and 2-alkyl alcohols and thiols -- Analytical -- New developments in sorptive extraction for the analysis of flavours and fragrance -- Application of chromatographic and spectroscopic methods for solving quality problems in several flavour aroma chemicals -- Natural products and essential oils -- Commercial essential oils: Truths and consequences -- Stable isotopes for determining the origin of flavour and fragrance components : recent findings -- Fragrant adventures in Madagascar : the analysis of fragrant resin from canarium madagascariense -- The effect of microgravity on the fragrance on a miniature rose, "Overnight Scentsation" on Space Shuttle STS-95 -- Organic and bioorganic chemistry -- Ambergris fragrance compounds from labdanolic acid and larixol -- The synthesis of fragrant cyclopentanone systems -- Designing damascone-and ionone-like odorants -- Creation of flavours and the synthesis of raw materials inspired by nature -- Flavours/foods -- New results on the formation of important Maillard aroma compounds -- Out of Africa : the chemistry and flavour properties of the protein thaumatin -- Stability of thiols in an aqueous process flavour -- High impact aroma chemicals This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity |
| Beschreibung: | 1 Online-Ressource (viii, 229 p.) |
| ISBN: | 0854048219 162870120X 184755007X 9780854048212 9781628701203 9781847550071 |
Internformat
MARC
| LEADER | 00000nmm a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV043131836 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 151126s2002 |||| o||u| ||||||eng d | ||
| 020 | |a 0854048219 |9 0-85404-821-9 | ||
| 020 | |a 162870120X |c electronic bk. |9 1-62870-120-X | ||
| 020 | |a 184755007X |c electronic bk. |9 1-84755-007-X | ||
| 020 | |a 9780854048212 |9 978-0-85404-821-2 | ||
| 020 | |a 9781628701203 |c electronic bk. |9 978-1-62870-120-3 | ||
| 020 | |a 9781847550071 |c electronic bk. |9 978-1-84755-007-1 | ||
| 035 | |a (OCoLC)226239799 | ||
| 035 | |a (DE-599)BVBBV043131836 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 |a DE-1047 | ||
| 082 | 0 | |a 664.5 |2 21 | |
| 110 | 2 | |a Flavours and Fragrances 2001: From the Sensation to the Synthesis <2001, University of Warwick> |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Advances in flavours and fragrances |b from the sensation to the synthesis |c edited by Karl A.D. Swift |
| 246 | 1 | 3 | |a Advances in flavors and fragrances |
| 264 | 1 | |a Cambridge |b Royal Society of Chemistry |c 2002 | |
| 300 | |a 1 Online-Ressource (viii, 229 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) |v no. 277 | |
| 500 | |a Contains 16 of the twenty papers presented at Flavours and Fragrances 2001 : From the Sensation to the Synthesis, held on 16-18 May 2001 at the University of Warwick, Coventry, England. - Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002 | ||
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a Structure activity relationships -- Structure activity relationships and the subjectivity of odour sensation -- Relationship of Odour and chemical structure in 1- and 2-alkyl alcohols and thiols -- Analytical -- New developments in sorptive extraction for the analysis of flavours and fragrance -- Application of chromatographic and spectroscopic methods for solving quality problems in several flavour aroma chemicals -- Natural products and essential oils -- Commercial essential oils: Truths and consequences -- Stable isotopes for determining the origin of flavour and fragrance components : recent findings -- Fragrant adventures in Madagascar : the analysis of fragrant resin from canarium madagascariense -- The effect of microgravity on the fragrance on a miniature rose, "Overnight Scentsation" on Space Shuttle STS-95 -- Organic and bioorganic chemistry -- Ambergris fragrance compounds from labdanolic acid and larixol -- The synthesis of fragrant cyclopentanone systems -- Designing damascone-and ionone-like odorants -- Creation of flavours and the synthesis of raw materials inspired by nature -- Flavours/foods -- New results on the formation of important Maillard aroma compounds -- Out of Africa : the chemistry and flavour properties of the protein thaumatin -- Stability of thiols in an aqueous process flavour -- High impact aroma chemicals | ||
| 500 | |a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity | ||
| 650 | 7 | |a Chemistry |2 bicssc | |
| 650 | 7 | |a Science |2 eflch | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Flavoring essences |2 fast | |
| 650 | 7 | |a Food / Odor |2 fast | |
| 650 | 4 | |a Chemie | |
| 650 | 4 | |a Naturwissenschaft | |
| 650 | 4 | |a Flavoring essences |v Congresses | |
| 650 | 4 | |a Food |x Odor |v Congresses | |
| 650 | 0 | 7 | |a Aromastoff |0 (DE-588)4130237-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Geschmacksstoff |0 (DE-588)4020569-1 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |2 gnd-content | |
| 689 | 0 | 0 | |a Geschmacksstoff |0 (DE-588)4020569-1 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 689 | 1 | 0 | |a Aromastoff |0 (DE-588)4130237-0 |D s |
| 689 | 1 | |8 2\p |5 DE-604 | |
| 700 | 1 | |a Swift, Karl A. D. |e Sonstige |4 oth | |
| 856 | 4 | 0 | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496157 |x Aggregator |3 Volltext |
| 912 | |a ZDB-4-EBA | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-028556026 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 2\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496157 |l FAW01 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496157 |l FAW02 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804175572024164352 |
|---|---|
| any_adam_object | |
| author_corporate | Flavours and Fragrances 2001: From the Sensation to the Synthesis <2001, University of Warwick> |
| author_corporate_role | aut |
| author_facet | Flavours and Fragrances 2001: From the Sensation to the Synthesis <2001, University of Warwick> |
| author_sort | Flavours and Fragrances 2001: From the Sensation to the Synthesis <2001, University of Warwick> |
| building | Verbundindex |
| bvnumber | BV043131836 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)226239799 (DE-599)BVBBV043131836 |
| dewey-full | 664.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.5 |
| dewey-search | 664.5 |
| dewey-sort | 3664.5 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>04720nmm a2200673zcb4500</leader><controlfield tag="001">BV043131836</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">151126s2002 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0854048219</subfield><subfield code="9">0-85404-821-9</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">162870120X</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">1-62870-120-X</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">184755007X</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">1-84755-007-X</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780854048212</subfield><subfield code="9">978-0-85404-821-2</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781628701203</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-1-62870-120-3</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781847550071</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-1-84755-007-1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)226239799</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043131836</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield><subfield code="a">DE-1047</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.5</subfield><subfield code="2">21</subfield></datafield><datafield tag="110" ind1="2" ind2=" "><subfield code="a">Flavours and Fragrances 2001: From the Sensation to the Synthesis <2001, University of Warwick></subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Advances in flavours and fragrances</subfield><subfield code="b">from the sensation to the synthesis</subfield><subfield code="c">edited by Karl A.D. Swift</subfield></datafield><datafield tag="246" ind1="1" ind2="3"><subfield code="a">Advances in flavors and fragrances</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">Royal Society of Chemistry</subfield><subfield code="c">2002</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (viii, 229 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Special publication (Royal Society of Chemistry (Great Britain))</subfield><subfield code="v">no. 277</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Contains 16 of the twenty papers presented at Flavours and Fragrances 2001 : From the Sensation to the Synthesis, held on 16-18 May 2001 at the University of Warwick, Coventry, England. - Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Structure activity relationships -- Structure activity relationships and the subjectivity of odour sensation -- Relationship of Odour and chemical structure in 1- and 2-alkyl alcohols and thiols -- Analytical -- New developments in sorptive extraction for the analysis of flavours and fragrance -- Application of chromatographic and spectroscopic methods for solving quality problems in several flavour aroma chemicals -- Natural products and essential oils -- Commercial essential oils: Truths and consequences -- Stable isotopes for determining the origin of flavour and fragrance components : recent findings -- Fragrant adventures in Madagascar : the analysis of fragrant resin from canarium madagascariense -- The effect of microgravity on the fragrance on a miniature rose, "Overnight Scentsation" on Space Shuttle STS-95 -- Organic and bioorganic chemistry -- Ambergris fragrance compounds from labdanolic acid and larixol -- The synthesis of fragrant cyclopentanone systems -- Designing damascone-and ionone-like odorants -- Creation of flavours and the synthesis of raw materials inspired by nature -- Flavours/foods -- New results on the formation of important Maillard aroma compounds -- Out of Africa : the chemistry and flavour properties of the protein thaumatin -- Stability of thiols in an aqueous process flavour -- High impact aroma chemicals</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chemistry</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Science</subfield><subfield code="2">eflch</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Flavoring essences</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Odor</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemie</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Naturwissenschaft</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavoring essences</subfield><subfield code="v">Congresses</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Odor</subfield><subfield code="v">Congresses</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Aromastoff</subfield><subfield code="0">(DE-588)4130237-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Geschmacksstoff</subfield><subfield code="0">(DE-588)4020569-1</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)1071861417</subfield><subfield code="a">Konferenzschrift</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Geschmacksstoff</subfield><subfield code="0">(DE-588)4020569-1</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Aromastoff</subfield><subfield code="0">(DE-588)4130237-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Swift, Karl A. D.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496157</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-028556026</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496157</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496157</subfield><subfield code="l">FAW02</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| genre | (DE-588)1071861417 Konferenzschrift gnd-content |
| genre_facet | Konferenzschrift |
| id | DE-604.BV043131836 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:18:25Z |
| institution | BVB |
| isbn | 0854048219 162870120X 184755007X 9780854048212 9781628701203 9781847550071 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028556026 |
| oclc_num | 226239799 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (viii, 229 p.) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2002 |
| publishDateSearch | 2002 |
| publishDateSort | 2002 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| series2 | Special publication (Royal Society of Chemistry (Great Britain)) |
| spelling | Flavours and Fragrances 2001: From the Sensation to the Synthesis <2001, University of Warwick> Verfasser aut Advances in flavours and fragrances from the sensation to the synthesis edited by Karl A.D. Swift Advances in flavors and fragrances Cambridge Royal Society of Chemistry 2002 1 Online-Ressource (viii, 229 p.) txt rdacontent c rdamedia cr rdacarrier Special publication (Royal Society of Chemistry (Great Britain)) no. 277 Contains 16 of the twenty papers presented at Flavours and Fragrances 2001 : From the Sensation to the Synthesis, held on 16-18 May 2001 at the University of Warwick, Coventry, England. - Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002 Includes bibliographical references and index Structure activity relationships -- Structure activity relationships and the subjectivity of odour sensation -- Relationship of Odour and chemical structure in 1- and 2-alkyl alcohols and thiols -- Analytical -- New developments in sorptive extraction for the analysis of flavours and fragrance -- Application of chromatographic and spectroscopic methods for solving quality problems in several flavour aroma chemicals -- Natural products and essential oils -- Commercial essential oils: Truths and consequences -- Stable isotopes for determining the origin of flavour and fragrance components : recent findings -- Fragrant adventures in Madagascar : the analysis of fragrant resin from canarium madagascariense -- The effect of microgravity on the fragrance on a miniature rose, "Overnight Scentsation" on Space Shuttle STS-95 -- Organic and bioorganic chemistry -- Ambergris fragrance compounds from labdanolic acid and larixol -- The synthesis of fragrant cyclopentanone systems -- Designing damascone-and ionone-like odorants -- Creation of flavours and the synthesis of raw materials inspired by nature -- Flavours/foods -- New results on the formation of important Maillard aroma compounds -- Out of Africa : the chemistry and flavour properties of the protein thaumatin -- Stability of thiols in an aqueous process flavour -- High impact aroma chemicals This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity Chemistry bicssc Science eflch TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavoring essences fast Food / Odor fast Chemie Naturwissenschaft Flavoring essences Congresses Food Odor Congresses Aromastoff (DE-588)4130237-0 gnd rswk-swf Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Geschmacksstoff (DE-588)4020569-1 s 1\p DE-604 Aromastoff (DE-588)4130237-0 s 2\p DE-604 Swift, Karl A. D. Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496157 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Advances in flavours and fragrances from the sensation to the synthesis Chemistry bicssc Science eflch TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavoring essences fast Food / Odor fast Chemie Naturwissenschaft Flavoring essences Congresses Food Odor Congresses Aromastoff (DE-588)4130237-0 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4020569-1 (DE-588)1071861417 |
| title | Advances in flavours and fragrances from the sensation to the synthesis |
| title_alt | Advances in flavors and fragrances |
| title_auth | Advances in flavours and fragrances from the sensation to the synthesis |
| title_exact_search | Advances in flavours and fragrances from the sensation to the synthesis |
| title_full | Advances in flavours and fragrances from the sensation to the synthesis edited by Karl A.D. Swift |
| title_fullStr | Advances in flavours and fragrances from the sensation to the synthesis edited by Karl A.D. Swift |
| title_full_unstemmed | Advances in flavours and fragrances from the sensation to the synthesis edited by Karl A.D. Swift |
| title_short | Advances in flavours and fragrances |
| title_sort | advances in flavours and fragrances from the sensation to the synthesis |
| title_sub | from the sensation to the synthesis |
| topic | Chemistry bicssc Science eflch TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavoring essences fast Food / Odor fast Chemie Naturwissenschaft Flavoring essences Congresses Food Odor Congresses Aromastoff (DE-588)4130237-0 gnd Geschmacksstoff (DE-588)4020569-1 gnd |
| topic_facet | Chemistry Science TECHNOLOGY & ENGINEERING / Food Science Flavoring essences Food / Odor Chemie Naturwissenschaft Flavoring essences Congresses Food Odor Congresses Aromastoff Geschmacksstoff Konferenzschrift |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496157 |
| work_keys_str_mv | AT flavoursandfragrances2001fromthesensationtothesynthesis2001universityofwarwick advancesinflavoursandfragrancesfromthesensationtothesynthesis AT swiftkarlad advancesinflavoursandfragrancesfromthesensationtothesynthesis AT flavoursandfragrances2001fromthesensationtothesynthesis2001universityofwarwick advancesinflavorsandfragrances AT swiftkarlad advancesinflavorsandfragrances |