Flavour Science Recent Advances and Trends - Developments in Food Science

Weurman Flavour Research Symposium, Wender L. P. Bredie, Mikael Agerlin Petersen

Hardback (10 May 2006)

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Publisher's Synopsis

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.

Book information

ISBN:	9780444527424
Publisher:	Elsevier Science
Imprint:	Elsevier
Pub date:	10 May 2006
DEWEY:	664.5
DEWEY edition:	22
Language:	English
Number of pages:	637
Weight:	1300g
Height:	240mm
Width:	165mm
Spine width:	29mm