Image for Flavor Release

Flavor Release

Part of the ACS symposium series series
See all formats and editions

This book examines the physical chemistry of how volatile flavour compounds are released in the mouth and how they correlate with sensory perception.

It is an excellent technical reference for flavour release researchers as it establishes the background of this active new area of flavour chemistry and outlines major recent developments.

Read More
Title Unavailable: Out of Print
Product Details
American Chemical Society
0841236925 / 9780841236929
Hardback
664.07
28/09/2000
United States
English
464p. : ill.
23 cm
research & professional Learn More