Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium (BOK)

1 419,00 1 41900
Sendes vanligvis innen 5-15 dager
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. It focuses on the rapidly changing field of flavor science. It includes the latest information on the physiology, chemistry and measurement of flavor. It presents practical information on the flavor industry and emerging trends.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2013 Forlag
ACADEMIC PRESS
ISBN 9780123985491 Antall sider 742
Leverandør Bertram Trading Ltd Andre medvirkende Ricardo Lopez, Vicente Ferreira
Emner og form Food & beverage technology