000 | 02244cam a22005418i 4500 | ||
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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 |
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020 |
_a9780429441837 _q(pdf) |
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020 | _a0429441835 | ||
020 |
_a9780429807220 _q(electronic bk. : Mobipocket) |
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020 |
_a0429807228 _q(electronic bk. : Mobipocket) |
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020 |
_a9780429807244 _q(electronic bk. : PDF) |
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020 |
_a0429807244 _q(electronic bk. : PDF) |
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020 |
_a9780429807237 _q(electronic bk. : EPUB) |
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020 |
_a0429807236 _q(electronic bk. : EPUB) |
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020 |
_z9781138338241 _q(hardback) |
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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. |
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300 | _a1 online resource. | ||
336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bn _2rdamedia |
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338 |
_aonline resource _bnc _2rdacarrier |
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490 | 1 |
_aFood analysis & properties, _x2475-7551 |
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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. |
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588 | _aOCLC-licensed vendor bibliographic record. | ||
650 | 0 |
_aFood _xBiotechnology. |
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650 | 0 |
_aFood _xOdor. |
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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 |
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999 |
_c18627 _d18627 |