FLAVOR CHEMISTRY and TECHNOLOGY
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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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
Taylor & Francis
2006
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| Edition: | SECOND EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Flavor chemistry and technology