Название: Food aroma evolution: during food processing, cooking and aging
Автор: Matteo Bordiga (Editor), Leo M.L. Nollet (Editor)
Издательство: CRC Press
Год: 2019
Формат: pdf
Страниц: 745
Размер: 31,93 Мб
Язык: английский

"Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging"

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