Flavour science [electronic resource] : recent advances and trends / edited by Wender L.P. Bredie, Mikael Agerlin Petersen.

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...

Full description

Bibliographic Details

Online Access:	Full Text (via ScienceDirect)
Other Authors:	Bredie, Wender L. P., Petersen, Mikael Agerlin
Other title:	Flavor science.
Format:	Electronic eBook
Language:	English
Published:	Amsterdam ; Boston : Elsevier, 2006.
Edition:	1st ed.
Series:	Developments in food science ; 43.
Subjects:	Flavor > Congresses. Flavoring essences > Congresses. Flavor. Flavoring essences. Conference papers and proceedings.