First edition, second printing. SIGNED and inscribed by the author. Shelf and handling wear to cover and binding, with general signs of previous use. Signed by Dr. Gary Reineccuis on the inside of the front cover. Moderate wear to the boards. Binding is shaken but still intact. Highlighting and notations throughout the text. Secure packaging for safe delivery.
This book combines the essentials of both flavor chemistry and flavor technology. Flavor chemistry is a relatively new area of study which became significant in the 1960s with the availability of gas chromatog raphy and mass spectrometry. Prior to this instrumentation, flavor chemistry focused on only...