Abstract: The proceedings of a 1982 symposium presents 14 authoritative reviews for food technologists and undergraduate and graduate students in food science is intended to serve as a general reference text on factors affecting the sensory quality of 13 fruits and vegetables. A…
Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. This book is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of …
