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Quality Attributes and their Measurement in Meat, Poultry and Fish Products - Advances in Meat Research A. M. Pearson Softcover reprint of the original 1st ed. 1994 edition
Quality Attributes and their Measurement in Meat, Poultry and Fish Products - Advances in Meat Research
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
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2013. gada 23. marts |
| ISBN13 | 9781461359067 |
| Izdevēji | Springer-Verlag New York Inc. |
| Lapas | 505 |
| Izmēri | 155 × 235 × 27 mm · 730 g |
| Valoda | Angļu |
Ziemassvētku dāvanas var atgriezt līdz 31. janvārim