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Description - Flavour Science by Wender L.P. Bredie

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.

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Book Details

ISBN: 9780444527424
ISBN-10: 0444527427
Format: Hardback
(240mm x 165mm x mm)
Pages: 662
Imprint: Elsevier Science Ltd
Publisher: Elsevier Science & Technology
Publish Date: 9-May-2006
Country of Publication: United Kingdom

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