Flavour Science: Recent Advances and Trends Volume 43 (Hardcover) (ISBN-13: 9780444527424)

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.

Author: Wender L. P. Bredie
ISBN-10: 0444527427
ISBN-13: 9780444527424
Publisher: Elsevier Science
Language: English
Published: 06/01/2006
Pages: 662
Format: Hardcover
Weight: 2.87lbs
Size: 9.56h x 6.80w x 1.16d