Food Aroma Evolution
During Food Processing, Cooking, and Aging
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--
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Produktdetails
Weitere Autoren: Nollet, Leo M.L. (Hrsg.)
- ISBN: 978-1-138-33824-1
- EAN: 9781138338241
- Produktnummer: 31778115
- Verlag: Taylor and Francis
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 744 S.
- Masse: H25.4 cm x B17.8 cm x D4.5 cm 1'433 g
- Abbildungen: Farb., s/w. Abb.
- Gewicht: 1433
Über den Autor
90902292
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Ebook (PDF Format)
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During Food Processing, Cooking, and Aging
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