Flavour Science
Recent Developments
Published on 1. January 1997
476 pages
978-1-84569-823-2 (ISBN)
Description
This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.
More details
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
College/higher education
Professional and scholarly
ISBN-13
978-1-84569-823-2 (9781845698232)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
01/1997
Woodhead Publishing Ltd
€274.84
Article exhausted; check different version
Content
Flavour of biological origin; Biotechnological production of flavour; Chirality and flavour; Thermally generated flavour; Novel methods of flavour analysis; Sensory methods of flavour; Flavour binding and flavour release; Workshops.
