Skip to main content

Flavour Science

Recent Advances and Trends

  • 1st Edition, Volume 43 - May 10, 2006
  • Editors: Wender L.P. Bredie, Mikael Agerlin Petersen
  • Language: English
  • Hardback ISBN:
    9 7 8 - 0 - 4 4 4 - 5 2 7 4 2 - 4
  • eBook ISBN:
    9 7 8 - 0 - 0 8 - 0 4 6 2 2 1 - 9

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for… Read more

Flavour Science

Purchase options

Limited Offer

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.