LIBROS DEL AUTOR: tibor cserhati

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  • Chromatography of Aroma Compounds and Fragrances
    Tibor Cserháti
    The quantity and composition of aroma and avour compounds in foods and food products exert a marked in uence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the avour, that is, an adequate avour composition considerably ...
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