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Flavor Engineering: Biochemical integration of taste, innovation, and nutritional enhancement
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Flavor Engineering: Biochemical integration of taste, innovation, and nutritional enhancement
Flavour Engineering: Biochemistry of Taste, Innovation, and Nutritional Enhancement presents a comprehensive exploration of the science and technology shaping the future of food flavor and nutrition.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Pendiente de lanzamiento | 25 de noviembre de 2026 |
| ISBN13 | 9781041118428 |
| Editores | Taylor & Francis Ltd |
| Páginas | 328 |
| Dimensiones | 150 × 220 × 20 mm · 525 g (Peso (estimado)) |
| Editor | Bishoyi, Ashok Kumar |
| Editor | Desai, Nisheeth |
| Editor | Kumar Singh, Nitin |
| Editor | Sanghvi, Gaurav |
