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This handbook continues to remain the reference of choice for flavor specialists across the world. Now with over 1500 pages containing more than 2,000 illustrations and 500 tables, the sixth edition adds 200 newly approved ingredients. Featuring more details than ever, this perennial bestseller is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetics industries. For each ingredient, it details nomenclature, classification numbers, and physical and molecular descriptions, as well as uses and origins. It also presents new regulatory information and findings on aroma and taste thresholds.
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