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Quality Attributes and their Measurement in Meat, Poultry and Fish Products - Advances in Meat Research Softcover reprint of the original 1st ed. 1994 edition
A. M. Pearson
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Quality Attributes and their Measurement in Meat, Poultry and Fish Products - Advances in Meat Research Softcover reprint of the original 1st ed. 1994 edition
A. M. Pearson
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.
505 pages, 55 black & white illustrations, biography
| Medie | Bøger Paperback Bog (Bog med blødt omslag og limet ryg) |
| Udgivet | 23. marts 2013 |
| ISBN13 | 9781461359067 |
| Forlag | Springer-Verlag New York Inc. |
| Antal sider | 505 |
| Mål | 155 × 235 × 27 mm · 730 g |
| Sprog | Engelsk |
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