Description
Elsevier Flavour Science Volume 43 Recent Advances And Trends by Wender L.P. Bredie
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. 1. The fishery for Iceland scallop (Chlamys islandica (O.F. Muller, 1776)) in the Northeast Atlantic2. Are larvae of demersal fishes plankton or nekton?3. Sound as an Orientation Cue for the Pelagic Larvae of Reef Fishes and Decapod Crustaceans4. Crustacea in Arctic and Antarctic sea ice: distribution, diet, life cycles and metabolism