Understanding natural flavors

著者

• Piggott, J. R. (John Raymond)
• Paterson, A. (Alistair)

書誌事項

Understanding natural flavors

edited by J.R. Piggott and A. Paterson

（A Chapman & Hall food science book）

Aspen Publishers, 1999

注記

Originally published: New York : Chapman & Hall , 1994

Includes bibliographical references and index

内容説明・目次

目次

Predicting Acceptability From Flavor Data. Sensory Analysis of Flavors. Food Acceptability. Psychology and Psychophysiological Measurements of Flavor. Matching Sensory and Instrumental Analysis. Product Optimization. Software for Data Collection and Processing. Citrus Breeding and Flavor. Cereal Flavors. Meat Flavor. Consumer Perceptions of Natural Foods. Biotechnical Production of Flavors. Current Study. Wine Flavor. Flavor of Distilled Beverages. Cocoa Flavor. Cheese Flavor. Savoury Flavors. An Overview. Reference. Index.

「Nielsen BookData」 より

• NII書誌ID(NCID): BA43693037
• ISBN:
  • 0834213516
• LCCN: 94070037
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Gaithersburg, Md.
• ページ数/冊数: xv, 318 p.
• 大きさ: 24 cm
• 分類:
  • DC20 : 664.07
• 親書誌ID:
  • BA41902883