Handbook of Flavor Ingredients by Thomas E. Furia (1975, Hardcover)

This is a set of 2 textbooks titled “Handbook of Flavor Ingredients,” Volumes 1 & 2, Second Edition, edited, translated, and revised by Thomas E. Furia and Nicolo Bellanca. These books constitute a comprehensive guide for food science enthusiasts. Published by CRC Press LLC in 1975, Volume 1 is 558 pages and Volume 2 is 928 pages. These provide an in-depth understanding of flavor ingredients and their impact on food taste. This publication is perfect for anyone interested in the subject of food science and technology.