{"product_id":"flavour-science-recent-advances-and-trends-volume-43-9780444527424","title":"Flavour Science: Recent Advances and Trends Volume 43","description":"\u003cp\u003e • Author(s): Wender L. P. Bredie | Mikael Agerlin Petersen\u003cbr\u003e • Publisher: Elsevier Science\u003cbr\u003e • Publisher Imprint: Elsevier Science\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003eThe flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.\u003c\/p\u003e","brand":"Elsevier Science","offers":[{"title":"Hardcover","offer_id":47613167206551,"sku":"9780444527424","price":17248.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9780444527424.webp?v=1775083126","url":"https:\/\/atlanticbooks.com\/products\/flavour-science-recent-advances-and-trends-volume-43-9780444527424","provider":"Atlantic Books","version":"1.0","type":"link"}