Abstract
Wholly artificial fruit flavours, however skilfully prepared, always lack that finish which characterises those containing a proportion of natural fruit juice. This should be borne in mind when preparing the flavours described below, and doubtless price will influence the proportion which may be subsequently added.
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© 1973 W.A. Poucher
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Poucher, W.A. (1973). Fruit Flavours. In: Perfumes, Cosmetics and Soaps. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5694-0_13
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DOI: https://doi.org/10.1007/978-94-009-5694-0_13
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-009-5696-4
Online ISBN: 978-94-009-5694-0
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