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3 produkter
3 produkter
854 kr
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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.
854 kr
Skickas inom 10-15 vardagar
2 973 kr
Skickas inom 10-15 vardagar
This text has been updated and extended to include developments concerning both meat and fish flavour. It presents research on species flavours, cured meat flavour, methods of assessment of flavour quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavours, the effects of constituents and processing on flavour, and the analytical methods, chemical and sensory, of assessing meat flavour. The text should be of value to scientists and technologists in the meat and seafood industries. It should also be of value to sensory scientists, quality managers and marketing personnel.