Flavor Chemistry of Ethnic Foods
Springer US
Chapter title |
Volatile Compounds Isolated from Sa Cha Sauce
|
---|---|
Chapter number | 4 |
Book title |
Flavor Chemistry of Ethnic Foods
|
Published by |
Springer, Boston, MA, January 1999
|
DOI | 10.1007/978-1-4615-4783-9_4 |
Book ISBNs |
978-1-4613-7166-3, 978-1-4615-4783-9
|
Authors |
Chao-Yin Tai, Chi-Tang Ho, Tai, Chao-Yin, Ho, Chi-Tang |
Country | Count | As % |
---|---|---|
Unknown | 4 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Researcher | 1 | 25% |
Lecturer | 1 | 25% |
Other | 1 | 25% |
Student > Postgraduate | 1 | 25% |
Readers by discipline | Count | As % |
---|---|---|
Chemistry | 3 | 75% |
Medicine and Dentistry | 1 | 25% |