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Language: en
Pages: 378
Pages: 378
Type: BOOK - Published: 2016-04-14 - Publisher: Woodhead Publishing
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapi
Language: en
Pages: 422
Pages: 422
Type: BOOK - Published: 2016-12-27 - Publisher: John Wiley & Sons
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the
Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons
Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a
Language: en
Pages: 448
Pages: 448
Type: BOOK - Published: 2014-11-19 - Publisher: Elsevier
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. T
Language: en
Pages: 506
Pages: 506
Type: BOOK - Published: 2022-08-18 - Publisher: Woodhead Publishing
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first b
