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post #1 of 2
Thread Starter 
I am looking for information on taste. For books on taste molecules and things of that nature. I have found one called "The volatile compunds in food" but it is around 2500.00 and i cannot afford that. so please if you have info reply.
post #2 of 2
You may want to look up books from a writer named Mcgee. He lets you know what is chemically going on in food. This is what I would call a good place to start
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