Food flavours : biology and chemistry /

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the...

Full description

Bibliographic Details

Main Author:	Fisher, Carolyn
Other Authors:	Scott, Thomas R.
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, [1997]
Series:	RSC paperbacks.
Subjects:	Chemical senses. Flavor. Flavoring essences. Chemistry. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book