Manufacturing of Natural Flavours
{"Image DocumentName": "Manufacturing of Natural Flavours", "Image ImageDescription": "ANIMAL (Beef, Chicken, Seafood, ...) Extraction VEGETABLE (Spices, Mushroom, Orange, ...) Distillation (Citrus, Spearmint, Juniper berry, Pear, ...) Concentration (Extracts, Fruit Juices, ...) FERMENTATION (Acids, Alcohols, Lactones, Acetoin, Biotechnology Pyrazines, ...) ENZYME MODIFICATION (Cheese, Soy, Strawberry, Meaty, notes,...) Hydrolysis (HVP, HAP, ...) Mild / Kitchen Chemistry (Natural Esters, Natural Aldehydes, ...)", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}