Flavour Science: Recent Advances and Trends - Developments in Food Science - Wender L P Bredie - Books - Elsevier Science & Technology - 9780444527424 - June 1, 2006
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Wender L P Bredie
Flavour Science: Recent Advances and Trends - Developments in Food Science

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Containing the proceedings of the 11th Weurman Flavour Research Symposium, this book describes the research advances related to the flavour of foods and beverages. It highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology.

662 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 1, 2006
ISBN13 9780444527424
Publishers Elsevier Science & Technology
Pages 662
Dimensions 165 × 240 × 30 mm   ·   1.30 kg
Language English  
Editor Bredie, Wender L.P. (The Royal Veterinary and Agricultural University, Department of Food Science, Denmark)
Editor Petersen, Mikael Agerlin (The Royal Veterinary and Agricultural University, Department of Food Science, Denmark)

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