Quality Attributes and their Measurement in Meat, Poultry and Fish Products
(Bog, Paperback / softback, Engelsk)
Forlag:
Springer-Verlag New York Inc.
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9781461359067
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Beskrivelse
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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| Forlag | Springer-Verlag New York Inc. |
| Forfatter | A. M. Pearson |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgave | Softcover reprint of the original 1st ed. 1994 |
| Udgivelsesdato | 23-03-2013 |
| Første udgivelsesår | 2013 |
| Serie | Advances in Meat Research |
| Illustrationer | 55 Illustrations, black and white; XVII, 505 p. 55 illus. |
| Originalsprog | United States |
| Sideantal | 505 |
| Indbinding | Paperback / softback |
| Forlag | Springer-Verlag New York Inc. |
| Sideoplysninger | 505 pages, 55 Illustrations, black and white; XVII, 505 p. 55 illus. |
| Mål | 235 x 155 |
| ISBN-13 / EAN-13 | 9781461359067 |