A study of the enzymatic formation and retention of volatile flavour compounds in foods and food systems

Bibliographic Details
Main Author:	Gray, James Ian
Published:	Queen's University Belfast 1971
Subjects:	664
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.457226

id	ndltd-bl.uk-oai-ethos.bl.uk-457226
record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-4572262017-12-24T16:54:21ZA study of the enzymatic formation and retention of volatile flavour compounds in foods and food systemsGray, James Ian1971664Queen's University Belfasthttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.457226Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664
spellingShingle	664 Gray, James Ian A study of the enzymatic formation and retention of volatile flavour compounds in foods and food systems
author	Gray, James Ian
author_facet	Gray, James Ian
author_sort	Gray, James Ian
title	A study of the enzymatic formation and retention of volatile flavour compounds in foods and food systems
title_short	A study of the enzymatic formation and retention of volatile flavour compounds in foods and food systems
title_full	A study of the enzymatic formation and retention of volatile flavour compounds in foods and food systems
title_fullStr	A study of the enzymatic formation and retention of volatile flavour compounds in foods and food systems
title_full_unstemmed	A study of the enzymatic formation and retention of volatile flavour compounds in foods and food systems
title_sort	study of the enzymatic formation and retention of volatile flavour compounds in foods and food systems
publisher	Queen's University Belfast
publishDate	1971
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.457226
work_keys_str_mv	AT grayjamesian astudyoftheenzymaticformationandretentionofvolatileflavourcompoundsinfoodsandfoodsystems AT grayjamesian studyoftheenzymaticformationandretentionofvolatileflavourcompoundsinfoodsandfoodsystems
_version_	1718580101196546048

A study of the enzymatic formation and retention of volatile flavour compounds in foods and food systems

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