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Flavour science : recent advances and trends /
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...
| Cote: | Libro Electrónico |
|---|---|
| Autres auteurs: | , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Amsterdam ; Boston :
Elsevier,
2006.
|
| Édition: | 1st ed. |
| Collection: | Developments in food science ;
43. |
| Sujets: | |
| Accès en ligne: | Texto completo Texto completo |