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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 |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
CRC Press,
2011.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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. |
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| Notas: | "A CRC title." |
| Descripción Física: | 1 online resource (xiii, 442 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781439847961 1439847967 9781466541900 1466541903 9781439847954 1439847959 0429104731 9780429104732 1628706090 9781628706093 |