Edited by
Wender Bredie, The Royal Veterinary and Agricultural University, Department of Food Science, Denmark
Mikael Petersen, The Royal Veterinary and Agricultural University, Department of Food Science, Denmark
Description
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly
complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman
Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages
with contributions of experts from 25 countries world-wide.
Included in series
Developments in Food Science
Audience:
Food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists
