FLAVOR CHEMISTRY and TECHNOLOGY

FLAVOR CHEMISTRY and TECHNOLOGY

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One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-c...

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Bibliographic Details
Main Authors: Reineccius, Gary (Author), Heath, Henry B. (Author)
Format: Book
Language:English
Published: Boca Raton, FL Taylor & Francis 2006
Edition:SECOND EDITION
Subjects:
Flavoring essences
Flavor
Online Access:Click Here to View Status and Holdings.
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