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  • FLAVOUR SCIENCE: RECENT ADVANCES AND TRENDS
    ebook
    FLAVOUR SCIENCE: RECENT ADVANCES AND TRENDS
    BREDIE, WENDER L.P. / PETERSEN, MIKAEL AGERLIN
    The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to th...

    $2,670.00

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