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Flavour science : recent advances and trends /

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The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symp...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Bredie, Wender L. P., Petersen, Mikael Agerlin
Format: eBook
Language:English
Published: Amsterdam ; Boston : Elsevier, 2006.
Edition:1st ed.
Series:Developments in food science ; 43.
Subjects:
Flavor > Congresses.
Flavoring essences > Congresses.
Flavoring essences.
Odors.
Flavoring Agents
Odorants.
Saveur > Congrès.
Aromatisants > Congrès.
Aromatisants.
Odeurs.
odors.
TECHNOLOGY & ENGINEERING > Food Science.
Odors
Flavor
Flavoring essences
Weurman
Flavour research
aromatische stoffen
flavourings
geur en smaak
flavour
smaken
tastes
reukstimulatie
olfactory stimulation
reuk
smell
voedselsamenstelling
food composition
voedselbiotechnologie
food biotechnology
gezondheid
health
voedselanalyse
food analysis
Flavours
Geur- en smaakstoffen
Electronic books.
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congrès.
Online Access:Connect to the full text of this electronic book

Internet

Connect to the full text of this electronic book

Available Online

Holdings details from Available Online
Call Number: TP372.5 .F58 2006eb
 
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TP372.5 .F58 2006eb Available