Flavor Chemistry and Technology - Hardback - 2005

Covers flavor and the information age food/flavor interactions. This book also covers flavoring materials and flavor potentiators changes to food flavors during processing offflavors in foods performance of flavors during processing and storage and, applications of flavorings in processing.
Year of publication: 2005
Pagination: 520 pages, 122 black white illustrations, 70 black white tables, 8 black white halftones
Format: Hardback