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Sensory analysis of foods of animal origin /
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must co...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
CRC Press,
2011.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 024 | 7 | |a 10.1201/b10822 |2 doi | |
| 029 | 1 | |a AU@ |b 000066132154 | |
| 029 | 1 | |a CHNEW |b 000709154 | |
| 029 | 1 | |a DEBSZ |b 431527024 | |
| 035 | |a (OCoLC)892786399 |z (OCoLC)899155936 |z (OCoLC)1015213755 |z (OCoLC)1029488186 |z (OCoLC)1031040795 |z (OCoLC)1072033792 |z (OCoLC)1290083231 | ||
| 050 | 4 | |a TX555 |b .S46 2011 | |
| 082 | 0 | 4 | |a 664.9072 |b S478 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Sensory analysis of foods of animal origin / |c edited by Leo M.L. Nollet, Fidel Toldrá. |
| 260 | |a Boca Raton : |b CRC Press, |c 2011. | ||
| 300 | |a 1 online resource (xiii, 442 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a "A CRC title." | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Meat -- pt. 2. Processed meats and poultry -- pt. 3. Fish and seafood products -- pt. 4. Milk and dairy foods. | |
| 520 | |a When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing. Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research Award recipient Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis o. | ||
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Meat |x Sensory evaluation. | |
| 650 | 0 | |a Dairy products |x Sensory evaluation. | |
| 650 | 6 | |a Viande |x Analyse sensorielle. | |
| 650 | 6 | |a Produits laitiers |x Analyse sensorielle. | |
| 650 | 7 | |a Dairy products |x Sensory evaluation |2 fast | |
| 700 | 1 | |a Nollet, Leo M. L., |d 1948- |1 https://id.oclc.org/worldcat/entity/E39PCjKwcDR3mvcXq8HbqtQdYq | |
| 700 | 1 | |a Toldrá, Fidel. | |
| 758 | |i has work: |a Sensory analysis of foods of animal origin (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFwtDRmqwyPxFPMTdhmy3P |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 1 | |z 9781439847954 | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1447002 |z Texto completo |
| 936 | |a BATCHLOAD | ||
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| 938 | |a eLibro |b ELBO |n ELB148218 | ||
| 938 | |a Taylor & Francis |b TAFR |n 9780429104732 | ||
| 938 | |a Taylor & Francis |b TAFR |n CRC0KE12185PDF | ||
| 994 | |a 92 |b IZTAP | ||