This preview shows page 1. Sign up to view the full content.
Unformatted text preview: a of Food Science and Technology, vol. 2 (New York: John Wiley & Sons, 1992); Carl W. Hall,
A. W. Farrall, and A. L. Rippen, Encyclopedia of Food Engineering (Westport, Conn.: Avi Publishing, 1986); Flavor Science: Sensible
Principles and Techniques, edited by Terry E. Acree and Roy Teranishi (Washington, D.C.: American Chemical Scoiety, 1993); Biotechnology
for Improved Foods and Flavors, edited by Gary R. Takeoka, Roy Teranishi, Patrick J. Williams, and Akio Kobayashi (Washington, D.C.:
American Chemical Society, 1995); Flavor Analysis: Developments in Isolation and Characterization, edited by Cynthia J. Mussinan and
Michael J. Novello (Washington, D.C.: American Chemical Society, 1998). I found many useful articles on the flavor industry in journals such
as Food Product Design, Food Engineering, Food Processing, Food Manufacture, Chemistry and Industry, Chemical Market Reporter, and
Soap-Cosmetics-Chemical Specialties (now published as Soap & Cosmetics). A good overview of the flavor business can be found in Industry
and Trade Summary: Flavor and Fragrance Materials (Washingt...
View Full Document
- Spring '08