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Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt...
This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.
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