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100   $a20121119d1997      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aFood flavours$b[electronic resource] $ebiology and chemistry /$fCarolyn Fisher and Thomas R. Scott
210   $aCambridge $cRoyal Society of Chemistry$d1997
215   $a1 online resource (178 p.)
225  0$aRSC paperbacks
300   $aDescription based upon print version of record.
311   $a0-85404-538-4 
320   $aIncludes bibliographical references and index.
327   $aBK9780854045389-FX001; BK9780854045389-FP001; BK9780854045389-FP005; BK9780854045389-FP007; BK9780854045389-FP009; BK9780854045389-00001; BK9780854045389-00015; BK9780854045389-00056; BK9780854045389-00099; BK9780854045389-00125; BK9780854045389-00147; BK9780854045389-00151; BK9780854045389-00158
330   $aHow does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences.The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to descr
410  0$aRSC Paperbacks
606   $aFlavor
606   $aFood$xAnalysis
606   $aFood$xComposition
606   $aFood$xBiotechnology
608   $aElectronic books.
615  0$aFlavor.
615  0$aFood$xAnalysis.
615  0$aFood$xComposition.
615  0$aFood$xBiotechnology.
676   $a664
700   $aFisher$b Carolyn$0964354
701   $aScott$b Thomas R$0964355
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910455214203321
996   $aFood flavours$92187469
997   $aUNINA