Food Flavor and Chemistry: Explorations into the 21st Century Edited by A. M. Spanier (U.S. Department of Agriculture, Rockville, MD), F. Shahidi (Memorial University of Newfoundland, St. John's, NF, Canada), T. H. Parliment (Parliment Consulting, New City, NY), C. Mussinan (IFF R&D, Union Beach, NJ), C.-T. Ho (Rutgers University, New Brunswick, NJ), and E. Tratras Contis (Eastern Michigan University, Ypsilanti, MI). Royal Society of Chemistry: Cambridge, UK. 2005. xii + 510 pp. $210.00. ISBN 0-85404-653-4.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.