F. Shahidi – författare
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3 produkter
3 produkter
Inbunden, Engelska, 1994
864 kr
Skickas inom 10-15 vardagar
Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enhancers which vary according to animal species. This book focuses on the subject of the flavour of meat and meat products. This book should be of interest to food scientists and technologists; and flavour and sensory scientists in industry and academia.
Inbunden, Engelska, 1995
864 kr
Skickas inom 10-15 vardagar
Inbunden, Engelska, 1998
3 009 kr
Skickas inom 10-15 vardagar
The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.