This book is an up-to-date, authoritative and complete review of progress in the understanding and control of the flavour of distilled beverages, written by leading international experts who pool their experience, findings and methods in a particularly comprehensive way. They discuss topics essential to the improvement and control of flavours and the development of successful new products, including the impact of biotechnology on fermentation and flavourings, recent trends towards lower alcohol products, and modern analytical methods. The editors' multi-disciplinary treatment reflects the breadth of current scientific interest in this field. Biochemists, microbiologists, process engineers and chemists, as well as food scientists, will appreciate this collection of diversified experience in one accessible volume.
- ISBN10 3527268871
- ISBN13 9783527268870
- Publish Date 21 March 1989
- Publish Status Out of Print
- Out of Print 11 February 2000
- Publish Country DE
- Imprint Wiley-VCH Verlag GmbH
- Edition 2nd ed.
- Format Hardcover
- Pages 362
- Language English