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A Virtual Supper: Specialty Chemicals and Distinctive Flavors

Posted: February 6, 2007

page 3 of 6

A Virtual Supper Menu

1. Main course—roast beef stir-fry

Roast beef, fat: 12-methyltridecanal, FEMA# 4005

Sautéed bell pepper: 2-propyl pyridine, FEMA# 4065

Cooked garlic, asafetida: butyl ethyl disulphide, 3,4-dithiaoctane, FEMA# 4027