Food Flavours ― Biology & Chemistry
商品資訊
ISBN13：9780854045389
出版社：Royal Society of Chemistry
作者：Carolyn Fisher; T. Scott
出版日：1997/12/31
裝訂／頁數：平裝／165頁
規格：21cm*14cm*1.3cm (高/寬/厚)
定價
：NT$ 2000 元無庫存，下單後進貨(到貨天數約30-45天)
下單可得紅利積點：60 點
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商品簡介
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavour of foods? Food Flavours: Biology and Chemistry answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences.
Throughout, Food Flavours: Biology and Chemistry provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
Throughout, Food Flavours: Biology and Chemistry provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
作者簡介
Carolyn Fisher from 1992 to 1996 was at the University of Delaware teaching and researching into food science.
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