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  4. Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Quality Attributes and their Measurement in Meat, Poultry and Fish Products

av A. M. Pearson

del av Advances in Meat Research-serien

Quality Attributes and their Measurement in Meat, Poultry and Fish Products av A. M. Pearson
Om 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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  • Språk:
  • Engelska
  • ISBN:
  • 9781461359067
  • Format:
  • Häftad
  • Sidor:
  • 505
  • Utgiven:
  • 23. mars 2013
  • Utgåva:
  • 11994
  • Mått:
  • 155x235x27 mm.
  • Vikt:
  • 795 g.
Leveranstid: 2-4 veckor
Förväntad leverans: 18. december 2024

Om A. M. Pearson

Se alla böcker av A. M. Pearson

Beskrivning av 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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