Interactions of food matrix with small ligands influencing flavour anf texture (volume 7)
Flavour is considered as one of the most important quality attributes determining the acceptability of food to the consumer -in particular, consumer's demand for healthier foods that contain less fat, sugar and salt. This has generated a keen interest in basic knowledge regarding the influence of food matrix on flavour release and perception in the industry concerned. This publication contains the presentations given at the meeting organised by COST Action 96 in Zurich from 13 to 15 May 1998.
Bibliographic Reference: EUR: 19536 EN (2000), 256pp, Euro: 38.50
Availability: Available from Office of Official Publications for European Communities: 2 rue Mercier, L-2985 Luxembourg. tel:+352-29-29-42455 fax: +325-29-29-42758 email: firstname.lastname@example.org URL: http://eur-op.eu/
ISBN: ISBN: 92-828-9771-0
Record Number: 200013077 / Last updated on: 2001-01-31
Original language: en
Available languages: en