TY  - BOOK
AU  - Bordiga,Matteo
AU  - Nollet,Leo M.L.
TI  - Food aroma evolution: during food processing, cooking and aging 
T2  - Food analysis & properties,
SN  - 9780429441837
AV  - TP248.65.F66 
U1  - 664/.024 23
PY  - 2019///
CY  - Boca Raton
PB  - CRC Press
KW  - Food
KW  - Biotechnology
KW  - Odor
KW  - Sensory evaluation
KW  - Flavor
KW  - TECHNOLOGY / Food Science
KW  - bisacsh
N2  - "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"--
UR  - https://www.taylorfrancis.com/books/9780429441837
UR  - http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
ER  -