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Food Aroma Evolution: During Food Processing, Cooking, and Aging

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Food Aroma Evolution: During Food Processing, Cooking, and Aging - Bordiga, Matteo (Editor), and Nollet, Leo M L (Editor)
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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.

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Food Aroma Evolution: During Food Processing, Cooking, and Aging 2019, CRC Press, Oxford

ISBN-13: 9781138338241

Hardcover