Phenolic, sulfur, and nitrogen compounds in food flavors/ 
edited George Charalambous, Ira Karz. 
 - Washington, D.C.:  American Chemical Society,  1976. 
 - vii, 215 p. :  ill. ;  24 cm. 
 - ACS symposium series  26. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>084120330X 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Flavoring essences--Congresses.<br/>Phenols--Congresses.<br/>Flavonoids--Congresses.