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The flavor of a food is often the most desirable quality
characteristic for the consumer, yet the understanding of flavour
is a fascinatingly complicated subject, which calls for
interdisciplinary research efforts. This latest volume presents the
proceedings of the 11th Weurman Flavour Research Symposium and
describes the most recent and original research advances related to
the flavour of foods and beverages with contributions of experts
from 25 countries world-wide.
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