Food aroma evolution during food processing, cooking and aging / by Matteo Bordiga and Leo M.L. Nollet.
| Other author | Bordiga, Matteo. |
| Other author | Nollet, Leo M. L., 1948- |
| Format | Electronic |
| Edition | 1st edition. |
| Publication Info | Boca Raton : CRC Press, 2019. |
| Description | 1 online resource |
| Supplemental Content | Full text available from Taylor & Francis eBooks |
| Subjects |
| Series | Food analysis & properties, 2475-7551 |
| Abstract | "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"-- Provided by publisher. |
| Bibliography note | Includes bibliographical references. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Source of description | Description based on print version record and CIP data provided by publisher; resource not viewed. |
| Issued in other form | Print version: Food aroma evolution 1st edition. Boca Raton : CRC Press, 2019. 9781138338241 |
| Genre/form | Electronic books. |
| LCCN | 2019026348 |
| ISBN | 9780429441837 (pdf) |
| ISBN | (hardback) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |