📖 The Scoop
Thermal processes play an important role in imparting desirable aromas to food which might otherwise have very bland flavors. In this new volume, internationally recognized experts in flavor chemistry present the latest research in analytical methodology, lipid-derived aromas, mechanistic
studies, generation of selected aromas, generation of meat aromas, and extrusion and microwave processing foods. In addition, historical perspectives and regulatory viewpoints are included.
Genre: Science / Life Sciences / Botany (fancy, right?)
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