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The new edition also introduces chapters on revenue management and advanced financial topics
Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology: 131 (Food Science and Technology) Anthology Details: The deepest desire ofBook Details Author: Jeannine Delwiche Publisher: CRC Press Edition: 1 Binding: Hardcover Number of Pages: 520 Release Date: 05 09 2003 ISBN: 9780824747039 Package Dimensions: 9. 3 x 5. 9 x 1. 1 inches Languages: English About the Book "Handbook of Flavor Characterization" is a comprehensive multidisciplinary resource that addresses the complexities of flavor and aroma perception. The book examines the intricate relationships between chemical