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Flavor Added: The Sciences of Flavor and the Industrialization of Taste in America
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Flavor Added: The Sciences of Flavor and the Industrialization of Taste in America. |
| 개인저자 | Berenstein, Nadia. |
| 단체저자명 | University of Pennsylvania. History and Sociology of Science. |
| 발행사항 | [S.l.]: University of Pennsylvania., 2018. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2018. |
| 형태사항 | 556 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-10A(E). Dissertation Abstract International |
| ISBN | 9780438036109 |
| 학위논문주기 | Thesis (Ph.D.)--University of Pennsylvania, 2018. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-10(E), Section: A.
Adviser: John Tresch. |
| 요약 | In the mid-nineteenth century, flavor additives - volatile organic chemicals with desirable aromatic qualities - began to be used to flavor sugary confections, carbonated beverages, and other mass-marketed delights. By the mid-twentieth century, |
| 일반주제명 | Science history. Food science. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
