Food aroma evolution : during food processing, cooking and aging
Bordiga, Matteo, Nollet, Leo M. L.
"Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging"--
Категорії:
Рік:
2019
Видання:
1st edition.
Видавництво:
CRC Press
Мова:
english
ISBN 10:
1138338249
ISBN 13:
9781138338241
Серії:
Food analysis & properties
Файл:
PDF, 31.93 MB
IPFS:
,
english, 2019