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Flavour Science

Flavour Science

Proceedings from XIII Weurman Flavour Research Symposium

by Ricardo Lopez and Vicente Ferreira
Hardback
Publication Date: 26/09/2013
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Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.
ISBN:
9780123985491
9780123985491
Category:
Food & beverage technology
Format:
Hardback
Publication Date:
26-09-2013
Language:
English
Publisher:
Elsevier Science Publishing Co Inc
Country of origin:
United States
Pages:
742
Dimensions (mm):
229x152x43mm
Weight:
1.31kg

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