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Bitterness : Perception, Chemistry and Food Processing.
"Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful s...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Somerset :
John Wiley & Sons, Incorporated,
2016.
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| Colección: | Institute of Food Technologists Ser.
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| Temas: | |
| Acceso en línea: | Texto completo |