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Food aroma evolution : during food processing, cooking and aging / by Matteo Bordiga and Leo M.L. Nollet.

Contributor(s): Material type: TextSeries: Publisher: Boca Raton : CRC Press, 2019Edition: 1st editionDescription: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9780429441837
  • 0429441835
  • 9780429807220
  • 0429807228
  • 9780429807244
  • 0429807244
  • 9780429807237
  • 0429807236
Subject(s): DDC classification:
  • 664/.024 23
LOC classification:
  • TP248.65.F66
Online resources: Summary: "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"-- Provided by publisher.
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"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"-- Provided by publisher.

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