Food Flavors: Chemical, Sensory and Technological Properties

By Henryk Jelen (Editor)

Book information

Publisher
CRC Press
Year
2011
ISBN
9781439814925, 9781439814918, 9781138627123, 9781138034976, 9780429093609
DOI
10.1201/b11187
Format
PDF
Filesize
16 MB (16429596 bytes)
Edition
1
Pages
\492
Time added
2020-10-06 04:24:42
Food Science & Technology;Food Chemistry

Description

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focu

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