Food Flavorings

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Springer, Jul 31, 1999 - Science - 460 pages
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Written for scientists and technologists in the flavor and food industries, this book provides a comprehensive review of the natural sources of flavor ingredients and the formulation, manufacture, and application of food flavorings. New to this edition are chapters on pharmaceutical and tobacco flavorings.

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About the author (1999)

Dr Philip R. Ashurst, Ashurst and Associates, Consulting Chemists to the Food Industry, Hereford, UK

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