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Flavor Chemistry and Technology

This revised edition of Flavor Chemistry and Technology is updated to reflect the latest information and includes new chapters as well, including food/flavor interactions and why low calorie foods do not taste as good as their full calorie counterparts. A strong effort is made to provide an understanding of how flavors interact with basic food components and perform during processing and storage so that judicious choices are made in flavorings. A great deal has changed in this field since the first edition was published. This new edition reflects these developments and flavor chemists, R & D.

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  • "This revised edition of Flavor Chemistry and Technology is updated to reflect the latest information and includes new chapters as well, including food/flavor interactions and why low calorie foods do not taste as good as their full calorie counterparts. A strong effort is made to provide an understanding of how flavors interact with basic food components and perform during processing and storage so that judicious choices are made in flavorings. A great deal has changed in this field since the first edition was published. This new edition reflects these developments and flavor chemists, R & D."@en

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  • "Electronic books"
  • "Electronic books"@en

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  • "Flavor Chemistry and Technology"@en
  • "Flavor chemistry and technology"
  • "Flavor chemistry and technology"@en
  • "Flavor Chemistry and Technology, Second Edition"

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