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Flavour in food

~

Etievant, P.

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Flavour in food

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Flavour in food / edited by Andree Voilley and Patrick Etievant.
other author:	Etievant, P.
Published:	Boca Raton :CRC Press ; : 2006.,
Description:	xvi, 451 p. :ill. ;24 cm.
Series:	Woodhead Publishing in food science, technology and nutrition
[NT 15003449]:	pt. 1. Characterisation of aroma compounds -- pt. 2. Flavour retention and release from the food matrix -- pt. 3. Influences on flavour perception.
Subject:	Flavor. -
Online resource:	http://www.taebcnetbase.com/ejournals/books/book_km.asp?id=4299Click here for the electronic version
ISBN:	0849334373 (CRC Press)

Flavour in food
Flavour in food [electronic resource] /edited by Andree Voilley and Patrick Etievant. - Boca Raton :CRC Press ;2006. - xvi, 451 p. :ill. ;24 cm. - Woodhead Publishing in food science, technology and nutrition.

pt. 1. Characterisation of aroma compounds -- pt. 2. Flavour retention and release from the food matrix -- pt. 3. Influences on flavour perception.

ISBN: 0849334373 (CRC Press)Subjects--Topical Terms:

851313
Flavor.

LC Class. No.: TX541 / .F53 2006

Flavour in food
LDR:01098nam a2200253 a 45 001 777999
003 UtOrBLW
005 20081028
006 m d
007 cr cn ---ancau
008 090806s2006 flua sb 001 0 eng d
020 $a 0849334373 (CRC Press)
020 $a 1845691407 (Woodhead Pub. : e-book)
020 $a 1855739607 (Woodhead Pub. : book)
020 $a 9781845691400 (Woodhead Pub. : e-book)
020 $a 9781855739604 (Woodhead Pub. : book)
035 $a 9780849334375
040 $a UtOrBLW $c UtOrBLW
050 4 $a TX541 $b .F53 2006
245 0 0 $a Flavour in food $h [electronic resource] / $c edited by Andree Voilley and Patrick Etievant.
260 $a Boca Raton : $a Cambridge, England : $c 2006. $b CRC Press ; $b Woodhead Pub.,
300 $a xvi, 451 p. : $b ill. ; $c 24 cm.
440 0 $a Woodhead Publishing in food science, technology and nutrition
505 0 $a pt. 1. Characterisation of aroma compounds -- pt. 2. Flavour retention and release from the food matrix -- pt. 3. Influences on flavour perception.
650 $a Flavor. $3 851313
650 $a Food $x Analysis. $3 564346
700 $a Etievant, P. $q (Patrick) $3 916177
700 $a Voilley, Andree. $3 916178
856 4 0 $3 CRCnetBASE $u http://www.taebcnetbase.com/ejournals/books/book_km.asp?id=4299 $z Click here for the electronic version

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W9054914

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