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Flavour Science: Recent Advances and Trends - Developments in Food Science Wender L P Bredie
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Flavour Science: Recent Advances and Trends - Developments in Food Science
Wender L P Bredie
Containing the proceedings of the 11th Weurman Flavour Research Symposium, this book describes the research advances related to the flavour of foods and beverages. It highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology.
662 pages
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 1 de junio de 2006 |
| ISBN13 | 9780444527424 |
| Editores | Elsevier Science & Technology |
| Páginas | 662 |
| Dimensiones | 165 × 240 × 30 mm · 1,30 kg |
| Lengua | Inglés |
| Editor | Bredie, Wender L.P. (The Royal Veterinary and Agricultural University, Department of Food Science, Denmark) |
| Editor | Petersen, Mikael Agerlin (The Royal Veterinary and Agricultural University, Department of Food Science, Denmark) |
