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- Author: Fereidoon Shahidi
- Publisher: Springer
- ISBN-10: 0751404845
- ISBN-13: 9780751404845
- Format: 15.6 x 23.4 x 2.5 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.17:10:17
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Fereidoon Shahidi
- Publisher: Springer
- ISBN-10: 0751404845
- ISBN-13: 9780751404845
- Format: 15.6 x 23.4 x 2.5 cm, kieti viršeliai
- Language: English English
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.
Reviews