000			02244cam a22005418i 4500
001			9780429441837
003			FlBoTFG
005			20220724194528.0
006			m d | |
007			cr |||||||||||
008			190628s2019 flu ob 000 0 eng
040			_aOCoLC-P _beng _erda _cOCoLC-P
020			_a9780429441837 _q(pdf)
020			_a0429441835
020			_a9780429807220 _q(electronic bk. : Mobipocket)
020			_a0429807228 _q(electronic bk. : Mobipocket)
020			_a9780429807244 _q(electronic bk. : PDF)
020			_a0429807244 _q(electronic bk. : PDF)
020			_a9780429807237 _q(electronic bk. : EPUB)
020			_a0429807236 _q(electronic bk. : EPUB)
020			_z9781138338241 _q(hardback)
035			_a(OCoLC)1107149503
035			_a(OCoLC-P)1107149503
050	0	0	_aTP248.65.F66
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	0	_a664/.024 _223
245	0	0	_aFood aroma evolution : _bduring food processing, cooking and aging / _cby Matteo Bordiga and Leo M.L. Nollet.
250			_a1st edition.
264		1	_aBoca Raton : _bCRC Press, _c2019.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bn _2rdamedia
338			_aonline resource _bnc _2rdacarrier
490	1		_aFood analysis & properties, _x2475-7551
520			_a"Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging"-- _cProvided by publisher.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFood _xBiotechnology.
650		0	_aFood _xOdor.
650		0	_aFood _xSensory evaluation.
650		0	_aFlavor.
650		7	_aTECHNOLOGY / Food Science _2bisacsh
700	1		_aBordiga, Matteo, _eeditor.
700	1		_aNollet, Leo M. L., _d1948- _eeditor.
856	4	0	_3Read Online _uhttps://www.taylorfrancis.com/books/9780429441837
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942			_2lcc _cEBK
999			_c18627 _d18627