Chi-Tang Ho is Professor of Food Science, Rutgers University and has over 36 years experience in teaching and research on food chemistry. Cynthia J. Mussinan is Director of Global Analytical and Sensory Measurement; VP R&D with 42 years experience in the industry. Professor Fereidoon Shahidi is Professor of Biochemistry at the Memorial University of Newfoundland and Ellene Tratras-Contis is Professor of Chemistry at Eastern Michigan University and Project Director of the CSIE Program.
3 Ebooks by Cynthia Mussinan
Arthur M Spanier & Fereidoon Shahidi: Food Flavors and Chemistry
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primar …
PDF
English
DRM
€159.99
Chi-Tang Ho & Cynthia Mussinan: Recent Advances in Food and Flavor Chemistry
This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences ar …
PDF
English
DRM
€159.99
Chi-Tang Ho & Cynthia Mussinan: Nutrition, Functional and Sensory Properties of Foods
The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour che …
PDF
English
DRM
€214.99
