Wine Flavour Chemistry, Bakker

Автор: Guichard
Название: Flavour - From Food to Perception
ISBN: 1118929411 ISBN-13(EAN): 9781118929414
Издательство: Wiley
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Цена: 23594.00 р.
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Описание: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level.

Автор: Aj Taylor R Linforth
Название: Food flavour technology
ISBN: 1405185430 ISBN-13(EAN): 9781405185431
Издательство: Wiley
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Цена: 26603.00 р.
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Описание: Fully revised second edition of this successful and highly-regarded reference Edited by one of the world`s leading flavor technologists, Professor Andrew Taylor Includes brand new chapters on screening techniques, application of on line mass spectrometry and brain imaging A dedicated chapter reviews current US and EU legislation.

Автор: Grainger Keith
Название: Wine Production and Quality
ISBN: 1118934555 ISBN-13(EAN): 9781118934555
Издательство: Wiley
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Цена: 11238.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted.