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Item 1 of 1
Item 1 of 1
CRC Press
Volatile Compounds Formation in Specialty Beverages
SR 419
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SR25Per Month/24 months
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About this Product
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
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