A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:
Flavor and the Information Age
Food/Flavor interactions
Flavoring materials and flavor potentiators
Changes to food flavors during processing
Off-Flavors in foods
Performance...
A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry...
