Screen LibraryFood aroma evolution : during food processing, cooking and aging /
"Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food process...
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| Group Author: | ; |
|---|---|
| Published: |
CRC Press/Taylor & Francis Group,
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| Publisher Address: | Boca Raton, FL : |
| Publication Dates: | [2020] |
| Literature type: | Book |
| Language: | English |
| Series: |
Food analysis & properties,
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| Subjects: | |
| Summary: |
"Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging"-- |
| Carrier Form: | xviii, 726 pages : illustrations ; 27 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781138338241 1138338249 |
| Index Number: | TP248 |
| CLC: | TS201.1 |
| Call Number: | TS201.1/F686-9 |