Handbook of Flavor Characterization : Sensory Analysis, Chemistry, and Physiology
Book Details
Format
Hardback or Cased Book
ISBN-10
0824747038
ISBN-13
9780824747039
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Sep 5th, 2003
Print length
520 Pages
Weight
1,120 grams
Product Classification:
Food & beverage technology
Ksh 51,300.00
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This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception.
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.
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