Flavour in food /

The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discus...

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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Voilley, Andrée, Etiévant, P. (Patrick)
Format:	eBook
Language:	English
Published:	Boca Raton : Cambridge, England : CRC Press ; Woodhead Pub., 2006.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Flavor. Food > Analysis. Analysis. Saveur. Aliments > Analyse. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book