Modifying flavour in food /

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nu...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Taylor, A. J. (Andrew John), 1951-, Hort, J.
Format:	eBook
Language:	English
Published:	Cambridge : Woodhead, ©2007.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Flavor. Flavoring essences. Flavoring Agents Saveur. Aromatisants. TECHNOLOGY & ENGINEERING > Food Science. Flavor Flavoring essences Electronic books.
Online Access:	Connect to the full text of this electronic book