Flavour reformulation and flavour stability

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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 reformulat...

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Bibliographic Details
Main Author:	Yang, Ni
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2012
Online Access:	https://eprints.nottingham.ac.uk/12595/

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