Mina R. McDaniel Books

Volatile Sulfur Compounds In Food

By Michael Keusgen, Eun-Joo Lee, J. Lin, David Potts, Xuetong Fan, Christine Hug, Young-Suk Kim, P. Bonnarme, Eric Block, Robert J. McGorrin, Giorgio Nicolini, Chi-Tang Ho, W. James Harper, Franco Magno, Michael Qian, Kanjana Mahattanatawee, Y. Wang, A. Saint-Eve, Giuseppe Versini, Keith Cadwallader, Michael C. Qian, P. L. Perry, E. Frerot, A. Rada, J. Impellizzeri, Luigi Poisson, Juerg Baggenstoss, Imre Blank, Josef Kerler, Peter M. Davis, A. M. Sourabié, H.-E. Spinnler, S. Landaud, Laura Brisske-BeVier, Samira Mirarefi, Nurdan A. Kocaoglu-Vurma, Cheryl Wick, Karen Elekes, Vaughan Langford, Bruno Fedrizzi, Roberto Ferrarini, Fabio Finato, Sang Mi Lee, Dong Ahn, Guor-Jien Wei, M. J. Herderich, I. L. Francis, M. Ugliano, T. E. Siebert, D. W. Jeffery, I-Min Tsai, Mina R. McDaniel, Kyu Hang Kyung

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Although the importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known, achieving a complete understanding of how this group of compounds contributes to spe...

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