Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques …
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques …
by Rahman, Shafiur, Rahman, M. Shafur
fromCRC series in contemporary food science
'Food Authenticity and Traceability' reviews the extent of new and established methods of food authentication, explores how such methods are applied in particular sectors of the food industry, and reviews the latest developments in traceability systems for differing food product…
by Kraisid Tontisirin, MacLean, William C., Warwick, Penny, Technical Workshop on Food Energy - Methods of Analysis and Conversion Factors, Rome, Italy), Food and Agriculture Organization of the United Nations FAO
fromFAO food and nutrition paper
