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Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.
The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor.Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.
This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.
- Focuses on the rapidly changing field of flavor science
- Includes the latest information on the physiology, chemistry and measurement of flavor
- Presents practical information on the flavor industry and emerging trends
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Recensione
"This collection of papers presented at the 13th Weurman Flavour Research Symposium will be of use to food chemists and sensory scientists. It contains the latest work in the field. Organized thematically, in seven parts, the volume presents broad coverage of the relevant science...With 124 chapters, the breadth of information presented is quite impressive, pulling together threads from many related areas from ethnology to genetics and bioinformatics."--ProtoView.com, February 2014
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
Da: Recycle Bookstore, San Jose, CA, U.S.A.
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Hardcover. Condizione: Very Good. Academic Press, 2014. Book has slight bow to covers, light rubbing to covers, light scuffs to corners, faint smudges to textblocks. otherwise in great condition, strong binding, bright and unmarked pages; some light cosmetic wear but an overall sturdy, well-kept copy with bright interiors. Codice articolo 1022215
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Condizione: New. pp. 752. Codice articolo 2654559243
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. 742 pp. Englisch. Codice articolo 9780123985491
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
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Condizione: New. pp. 752. Codice articolo 53951956
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Flavour Science: Proceedings from the XIII Weurman Flavour Research Symposium
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Hardcover. Condizione: Brand New. 697 pages. 9.25x6.25x1.75 inches. In Stock. Codice articolo __0123985498
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Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium
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Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Codice articolo 9780123985491
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
Editore:
Elsevier Science Publishing Co Inc, 2013
ISBN 10: 0123985498
ISBN 13: 9780123985491
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