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FLAVOUR SCIENCE, 43

Author: Edited By Wender Bredie , The Royal Veterinary and Agricultural University, Department of Food Science, Denmark Mikael Petersen , The Royal Veterinary and Agricultural University, Department of Food Science, Denmark

ISBN13: 9780444527424

Publisher: Elsevier

Price: 133.00
Pages: 662
Edition: Hardbound
Publish date: mei 2006

Outline:
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 Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.