Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

Flavour Science

Proceedings from XIII Weurman Flavour Research Symposium

  • 1st Edition - July 29, 2013
  • Editors: Vicente Ferreira, Ricardo Lopez
  • Language: English
  • Hardback ISBN:
    9 7 8 - 0 - 1 2 - 3 9 8 5 4 9 - 1
  • eBook ISBN:
    9 7 8 - 0 - 1 2 - 4 0 1 7 2 4 - 5

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs ca… Read more

Flavour Science

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.