How flavor works : the science of taste and aroma / Nak-Eon Choi, Jung H. Han.
How flavor works : the science of taste and aroma / Nak-Eon Choi, Jung H. Han.
About this item
Full title
Author / Creator
Publisher
Chichester, West Sussex, UK Hoboken, NJ Wiley Blackwell, 2015.
Call Numbers
G 2016/2162
Record Identifier
MMS ID
Language
English
Formats
Physical Description
Physical content
xii, 223 pages ; 23 cm.
Content type
still image
text
Media type
unmediated
Carrier type
volume
Contents
What is taste? -- The origin of taste: why do we feel taste? -- Taste is general science -- How do we smell odors? -- What creates smell? -- Technological advancements brought by the love of flavors -- Flavors influence us deeply -- Taste is regulated by flavor, and flavor is regulated by the brain...
Publication information
Publisher
Chichester, West Sussex, UK Hoboken, NJ Wiley Blackwell, 2015.
Place of Publication
England
Date Published
2015.
Subjects
More information
Scope and Contents
Summary
How Flavor Works The Science of Taste and Aroma offers a fascinating and accessible insight into the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who are not yet specialists in flavor science will find it a valuable reference on a topic crucial to how c...
Alternative Titles
Full title
How flavor works : the science of taste and aroma / Nak-Eon Choi, Jung H. Han.
Authors, Artists and Contributors
Author / Creator
Author / Artists
Notes
General note
Includes bibliographical references and index.
Issued As
Online version Choi, Nak-Eon, 1965- How flavor works? Chichester, West Sussex, UK : Wiley Blackwell, 2015 9781118865453 (DLC) 2014032264
Contextual Information
Date Copyright
©2015
Identifiers
Primary Identifiers
Call Numbers
G 2016/2162
Record Identifier
74VKVP0jlgvA
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74VKVP0jlgvA
Other Identifiers
ISBN
1118865472
9781118865477
DDC
612.8/7
MMS ID
991023996213902626