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...
| Main Author: | |
|---|---|
| Published: |
University of Nottingham
2012
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.559637 |