Handbook of flavor ingredients. / George A. Burdock.
Material type:
TextPublication details: Boca Raton, Fla. : CRC Press, c2002.Description: xxix, 1834 p. : ill. 29 cmISBN: - 849309468
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Reference
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | TP 418 .F35 2002 (Browse shelf(Opens below)) | Not for loan | 3AEA0000276724 |
Standard reference for flavor ingredients throughout the world. Includes substances conferred food addtitve status, Generally Recognized As Safe (GRAS) and those having undergone GRAS notification with FDA. This edition is expanded with over 200 new entries including many botanicals and other natural substances.Contents:(Chosen):Acacia Gum,Adipic Acid,Apricot,Bnazyl,Salicyte,Cherry Wild,Corinader,Dittany,Ethyl Palmitate,2-Hepten-4-One,Imperatoria,Labdanum,Marjoram,Sweet,2-Methyl-1,3-Cylohexadiene,2-Methyl-4Pentenoic Acid,(E,Z),36-nonadien-1-OL Acetate,Octyl,Isobutyrate,Phenetyl ,Alcohol,Pine,dwarf,Propyl,thioacetate,Sarcodactylis,oil,Taaragon extractm,Terpinyl isobutyrate,Tonka bean extract,2,6,6-trimethyl,-1,2-Cyclohexen-1Carboxaldehyde,n-Valraldehyde,Yucca,mohave extract,Zingerone.
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