How Flavor Works by Nak-Eon Choi
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality."Anyone with an interest in foods, flavours or fragrances (dare I say most of us!) will definitely 'sniff out' something of value from this book" (Chemistry in Australia, 1 October 2015)
"Other readers with a professional (e.g. culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft." (Biotech, Agro, Soc & Env, 1 September 2015)
Nak-Eon Choi is Research Director at Sias Co, Ltd, Seoul, South Korea.
Jung H. Han, PhD CFS is an Adjunct Associate Professor in the Department of Food Science and Human Nutrition at
the University of Illinois at Urbana/Champaign, USA.
| SKU | Unavailable |
| ISBN 13 | 9781118865477 |
| ISBN 10 | 1118865472 |
| Title | How Flavor Works |
| Author | Nak-Eon Choi |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 2015-02-06 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |