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Hui Y.H. Handbook of Fruit and Vegetable Flavors

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Hui Y.H. Handbook of Fruit and Vegetable Flavors
Wiley, 2010. — 1117 p.
A global perspective on the latest science, technology, and applications.
The demand for new flavors continues to rise. Today s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization.
Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
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