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Quality Attributes and their Measurement in Meat, Poultry and Fish Products - A. M. Pearson - Bog
indgår i Advances in Meat Research serien
- Indbinding:
- Paperback
- Sideantal:
- 505
- Udgivet:
- 23. marts 2013
- Udgave:
- 11994
- Størrelse:
- 155x235x27 mm.
- Vægt:
- 795 g.
- 8-11 hverdage.
- 6. december 2024
Normalpris
-
BLACK NOVEMBER
Medlemspris
Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.
Herefter fra 79 kr./md. Ingen binding.
Beskrivelse af Quality Attributes and their Measurement in Meat, Poultry and Fish Products
Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.
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