Aroma and Flavor in Product Development: Characterization, Perception, and Application

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thoro...

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Bibliographische Detailangaben

Körperschaft:	SpringerLink (Online service)
Weitere Verfasser:	Samakradhamrongthai, Rajnibhas Sukeaw (HerausgeberIn)
Format:	Elektronisch E-Book
Sprache:	Englisch
Veröffentlicht:	Cham : Springer Nature Switzerland : Imprint: Springer, 2024.
Ausgabe:	1st ed. 2024.
Schlagworte:	Food science. Food > Sensory evaluation. Food > Analysis. Chemistry. Food Science. Sensory Evaluation. Food Chemistry. Food Engineering.
Online-Zugang:	https://doi.org/10.1007/978-3-031-62612-8
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