Fast Food Nation

p a 3 i have an idea quoted in monci jo williams

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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...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.

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