Hispanic Foods: Chemistry and Bioactive Compounds

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A symposium titled "Chemistry and Flavor of Hispanic Foods" was presented at the Spring National Meeting of the American Chemical Society (ACS) in San Diego in 2005, resulting in an ACS Symposium Series Book, Hispanic Foods: Chemistry and Flavor. The success of that symposium and book, along with the continued popularity of and research into Hispanic foods, prompted the revisiting of the topic at the ACS meeting in San Diego on March 25-29, 2012, with another "Hispanic Foods" symposium. The presenters, some of whom authored ...

Hispanic Foods: Chemistry and Bioactive Compounds 2013, American Chemical Society

ISBN-13: 9780841227460

Hardcover

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