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Canella, E. - Aceites, aromas, esencias, sales de baño, e-kirja

Aceites, aromas, esencias, sales de baño

Canella, E.

5,30€

Los aceites esenciales se utilizan desde hace milenios, tanto en los ritos religiosos como en medicina o incluso como producto de belleza. Los egipcios fueron maestros en la fabricación de ungüentos y aceites perfumados, que la sociedad tebana consumía…

Prandoni, Anna - Chile - Cocina del mundo, e-kirja

Chile - Cocina del mundo

Prandoni, Anna

4,00€

Una mezcla de culturas, aromas y sabores para unas recetas fáciles de realizar y que llevan ingredientes que ahora puede encontrar fácilmente: chiles, guacamole, nachos, tortillas, burritos, albóndigas, ensaladas y sopas. Y, por supuesto, no olvide los aromas

Dudai, Nativ - Biotechnology in Flavor Production, e-kirja

Biotechnology in Flavor Production

Dudai, Nativ

178,75€

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches…

Jeffery, David W. - Understanding Wine Chemistry, e-kirja

Understanding Wine Chemistry

Jeffery, David W.

124,50€

Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical

Choi, Nak-Eon - How Flavor Works: The Science of Taste and Aroma, e-kirja

How Flavor Works: The Science of Taste and Aroma

Choi, Nak-Eon

77,10€

Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business.
How Flavor Works: the Science of Taste and Aroma

Sell, Charles S. - Fundamentals of Fragrance Chemistry, e-kirja

Fundamentals of Fragrance Chemistry

Sell, Charles S.

74,60€

This textbook provides a simplified introduction into organic chemistry, which includes separation techniques and analytical methodologies. It continues to discuss the structure of perfume creation with respect to the many reactive ingredients in consumer…

Bon, Anne-Marie Le - Flavour: From Food to Perception, e-kirja

Flavour: From Food to Perception

Bon, Anne-Marie Le

178,75€

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. This book will answer to a growing need for multidisciplinary approaches to

Nollet, L.eo M. L. - Handbook of Meat, Poultry and Seafood Quality, e-kirja

Handbook of Meat, Poultry and Seafood Quality

Nollet, L.eo M. L.

171,60€

A great need exists for valuable information on factors affecting the quality of animal related products.  The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in…