Items related to Flavour Science: Proceedings from XIII Weurman Flavour...
Synopsis
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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Review
The latest scientific presentations on the advancement of flavor science
"About this title" may belong to another edition of this title.
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
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Academic Press 2013-11-04, 2013
ISBN 10: 0123985498
ISBN 13: 9780123985491
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
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Flavour Science
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Flavour Science
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
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Hardcover. Condition: Very Good. Academic Press, 2014. Book has slight bow to covers, light rubbing to covers, light scuffs to corners, faint smudges to textblocks. otherwise in great condition, strong binding, bright and unmarked pages; some light cosmetic wear but an overall sturdy, well-kept copy with bright interiors. Seller Inventory # 1022215
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Flavour Science: Proceedings from the XIII Weurman Flavour Research Symposium
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Hardcover. Condition: Brand New. 697 pages. 9.25x6.25x1.75 inches. In Stock. Seller Inventory # __0123985498
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Flavour Science
Published by
Elsevier Science Sep 2013, 2013
ISBN 10: 0123985498
ISBN 13: 9780123985491
New
Hardcover
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
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
Quantity: 2 available
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Flavour Science
Seller: Biblios, Frankfurt am main, HESSE, Germany
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Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium
Print on DemandSeller: AHA-BUCH GmbH, Einbeck, Germany
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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
Quantity: 2 available