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Food Flavors: Chemical, Sensory and Technological Properties

Food Flavors: Chemical, Sensory and Technological Properties

Hardcover

Series: Chemical & Functional Properties of Food Components

Technology & Engineering

ISBN10: 1439814910
ISBN13: 9781439814918
Publisher: CRC Press
Published: Oct 25 2011
Pages: 504
Weight: 1.85
Height: 1.10 Width: 6.20 Depth: 9.30
Language: English

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas.

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