Conte aos seus amigos sobre este item:
Recent Advances in Flavor Science Lisa Jordan
Item sob encomenda (no estoque do fornecedor)
O que dizem nossos clientes:
Recent Advances in Flavor Science
Lisa Jordan
Flavor perception is a sensory procedure and its understanding has enabled scientists to gain insights into multisensory processes. This book consists of material provided by top researchers from the field of food sciences and neurological sciences. This book is a compilation of chapters that discuss the most vital concepts and emerging trends in the field of flavor development, such as effect of flavor on satisfaction, psychology behind food preferences, role of flavor in health and nutrition, role of senses in perception of flavor, mechanisms of taste, flavor and aroma, etc. This book aims to equip students and experts with the advanced topics and upcoming concepts in this area. It is highly recommended for students pursuing food science.
| Mídia | Livros Hardcover Book (Livro com lombada e capa dura) |
| Lançado | 28 de maio de 2016 |
| ISBN13 | 9781682861837 |
| Editoras | Syrawood Publishing House |
| Páginas | 222 |
| Dimensões | 216 × 279 × 14 mm · 811 g |
| Idioma | Inglês |
