Food aroma evolution : during food processing, cooking and aging
Bordiga, Matteo, Nollet, Leo M. L.
"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"--
వర్గాలు:
సంవత్సరం:
2019
ముద్రణం:
1st edition.
ప్రచురణకర్త:
CRC Press
భాష:
english
ISBN 10:
1138338249
ISBN 13:
9781138338241
పుస్తక శ్రేణి:
Food analysis & properties
ఫైల్:
PDF, 31.93 MB
IPFS:
,
english, 2019