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Sinopsis
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.
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Críticas
"This collection of papers presented at the 13th Weurman Flavour Research Symposium will be of use to food chemists and sensory scientists. It contains the latest work in the field. Organized thematically, in seven parts, the volume presents broad coverage of the relevant science...With 124 chapters, the breadth of information presented is quite impressive, pulling together threads from many related areas from ethnology to genetics and bioinformatics."--ProtoView.com, February 2014
Reseña del editor
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.
The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.
This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.
- Focuses on the rapidly changing field of flavor science
- Includes the latest information on the physiology, chemistry and measurement of flavor
- Presents practical information on the flavor industry and emerging trends
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
Publicado por
Academic Press, 2014
ISBN 10: 0123985498
ISBN 13: 9780123985491
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Librería: Recycle Bookstore, San Jose, CA, Estados Unidos de America
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Hardcover. Condición: Very Good. Academic Press, 2014. Book has slight bow to covers, light rubbing to covers, light scuffs to corners, faint smudges to textblocks. otherwise in great condition, strong binding, bright and unmarked pages; some light cosmetic wear but an overall sturdy, well-kept copy with bright interiors. Nº de ref. del artículo: 1022215
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Flavour Science
Librería: Books Puddle, New York, NY, Estados Unidos de America
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Condición: New. pp. 752. Nº de ref. del artículo: 2654559243
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
Publicado por
Academic Press 2013-11-04, 2013
ISBN 10: 0123985498
ISBN 13: 9780123985491
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Flavour Science
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Condición: New. pp. 752. Nº de ref. del artículo: 53951956
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Flavour Science
Publicado por
Elsevier Science Sep 2013, 2013
ISBN 10: 0123985498
ISBN 13: 9780123985491
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. 742 pp. Englisch. Nº de ref. del artículo: 9780123985491
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Flavour Science: Proceedings from the XIII Weurman Flavour Research Symposium
Librería: Revaluation Books, Exeter, Reino Unido
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Hardcover. Condición: Brand New. 697 pages. 9.25x6.25x1.75 inches. In Stock. Nº de ref. del artículo: __0123985498
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Flavour Science
Librería: Biblios, Frankfurt am main, HESSE, Alemania
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Condición: New. pp. 752. Nº de ref. del artículo: 1854559233
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Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
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Condición: new. Questo è un articolo print on demand. Nº de ref. del artículo: 406995cf3f1d1d15d30af9f9494939ce
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Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium
Impresión bajo demandaLibrería: AHA-BUCH GmbH, Einbeck, Alemania
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Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Nº de ref. del artículo: 9780123985491
Cantidad disponible: 2 disponibles