A. M. Pearson
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

Name: Quality Attributes and their Measurement in Meat, Poultry and Fish Products - Advances in Meat Research
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Author: A. M. Pearson

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Hardcover Book (1995) $ 111,49

Hardcover Book

1995 edition

(1995) $ 209,99

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

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

Medios de comunicación	Libros Paperback Book (Libro con tapa blanda y lomo encolado)
Publicado	23 de marzo de 2013
ISBN13	9781461359067
Editores	Springer-Verlag New York Inc.
Páginas	505
Dimensiones	155 × 235 × 27 mm · 730 g
Lengua	Inglés