Flavour Science
Recent Developments
- 1st Edition - January 1, 1997
- Latest edition
- Editors: A. J. Taylor, D S Mottram
- Language: English
- eBook ISBN:9 7 8 - 1 - 8 4 5 6 9 - 8 2 3 - 2
This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into… Read more
This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.
Flavor scientists
Flavour of biological origin; Biotechnological production of flavour; Chirality and flavour; Thermally generated flavour; Novel methods of flavour analysis; Sensory methods of flavour; Flavour binding and flavour release; Workshops.
- Edition: 1
- Latest edition
- Published: January 1, 1997
- Language: English
AT
A. J. Taylor
Andrew J. Taylor is an established academic at the School of Biosciences, University of Nottingham. Andrew J. Taylor belongs to the internationally renowned Flavour Research Group and is widely respected for his research on food flavour, perception and its relation with flavour composition and food structure.
DM
D S Mottram
Affiliations and expertise
University of Reading, UKRead Flavour Science on ScienceDirect