Flavour reformulation and flavour stability
ABSTRACT This project addressed two areas in the flavour industry – flavour reformulation required as a consequence of ingredient changes and flavour stability in solid food products. The aim of the flavour reformulation study was to evaluate both instrumental and modelling approaches to reformulate...
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University of Nottingham
2012
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Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.559637 |