The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient que

This book, volume 28 in the Developments in Food Science Series, reviews the latest information and up-to-date concepts concerning a great number of aspects of

Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Di

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient que

The Analysis and Control of Less Desirable Flavors in Foods and Beverages contains the proceedings of a symposium held in August 1980 at the Second Chemical Con