Flavor Science: Sensible Principles and Techniques by Terry E. Acree and Roy Teranishi [Editors] - 1993.

Washington, DC An American Chemical Society Publication, 1993. Hardcover First Edition [1993], unstated. Very Good ++ shows only the most minute indications of use: Mild rubbing to the lamination; light sunfading to spine, but the titles thereon remain bold and clearly legible; small, very faint stain spots to rear free end-paper and rear paste down end-paper; 1/2" lateral tear to laminate covering at top edge;otherwise text tight and unread. Binding square and secure; text clean. Very close to 'As New'. 8vo. 351pp. (ACS Professional Reference Book Series). First Edition [1993], unstated. Hardcover: Pictorial Laminate Boards. Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small samples. Discusses biotechnology in the flavor industry. Of interest to professionals both inside and outside the field of flavor research.