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Flavor.
概要
作品:
18 作品在 5 項出版品 5 種語言
書目資訊
Taints and off-flavours in food
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Flavour in food
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Flavor-associated applications in health and wellness food products
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Flavor chemistry and technology.
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Sensory-directed flavor analysis
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Modifying flavour in food
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The psychology of flavour
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Neurogastronomy = how the brain creates flavor and why it matters /
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Food flavors = chemical, sensory and technological properties /
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Flavour development, analysis and perception in food and beverages
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The essence of gastronomy = understanding the flavor of foods and beverages /
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Multisensory flavor perception : = from fundamental neuroscience through to the marketplace /
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Flavor : = from food to behaviors, wellbeing and health /
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Biotechnology in flavor production
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Flavour = from food to perception /
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Flavor, satiety and food intake
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主題
Senses and sensation.
Smell- Physiological aspects.
Appetite.
Nutrition.
Food contamination.
Food- Composition.
Chemical senses.
Functional foods.
Brain- physiology.
Olfactory Perception- physiology.
Taste.
Flavor- Biotechnology.
Food Analysis.
Food Chemistry.
Food- Analysis.
Flavoring essences.
Taste- Physiological aspects.
Natural foods.
Food Engineering.
Flavor.
Food- Biotechnology.
Gastronomy.
Food Studies.
Food- Sensory evaluation.
Taste Perception- physiology.
Food Science.
Food Safety.
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