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Название:Flavor Chemistry and Technology, Second Edition
Автор:Gary Reineccius
Издательство:CRC Press
ISBN:1566769337
Дата издания:2005-07-11
Страниц:520
Язык:Английский
Формат:pdf
Размер:12.40 MB
This revised edition of Flavor Chemistry and Technology is updated to reflect the latest information and includes new chapters as well, including food/flavor interactions and why low calorie foods do not taste as good as their full calorie counterparts. A strong effort is made to provide an understanding of how flavors interact with basic food components and perform during processing and storage so that judicious choices are made in flavorings. A great deal has changed in this field since the first edition was published. This new edition reflects these developments and flavor chemists, R&D, sensory personnel, and faculty and students in flavor courses will appreciate this book.
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