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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.
- Focuses on the rapidly changing field of flavor science
- Includes the latest information on the physiology, chemistry and measurement of flavor
- Presents practical information on the flavor industry and emerging trends
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The latest scientific presentations on the advancement of flavor science
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- PublisherAcademic Press
- Publication date2013
- ISBN 10 0123985498
- ISBN 13 9780123985491
- BindingHardcover
- Number of pages742
- EditorFerreira Vicente, Lopez Ricardo
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
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Flavour Science: Proceedings from the XIII Weurman Flavour Research Symposium
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Flavour Science
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Book Description Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 742 pp. Englisch. Seller Inventory # 9780123985491
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Flavour Science
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Book Description Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 metabolomic. Seller Inventory # 5891319
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Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium
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Book Description Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Seller Inventory # 9780123985491
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