The Mechanics of Flavor: Presenters at Prepared Foods' R&D Applications Seminars discussed sources of flavor--from proteins, natural sources, heat--and even how to bridge the 'flavor gap'
In: Prepared Foods, Jg. 187 (2018-06-01), Heft 6, S. 89-93
Online
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The Mechanics of Flavor: Presenters at Prepared Foods' R&D Applications Seminars discussed sources of flavor--from proteins, natural sources, heat--and even how to bridge the 'flavor gap'
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Zeitschrift: | Prepared Foods, Jg. 187 (2018-06-01), Heft 6, S. 89-93 |
Veröffentlichung: | 2018 |
Medientyp: | serialPeriodical |
ISSN: | 0747-2536 (print) |
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