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| 001 |
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| 008 |
110525s2011 flu eng |
| 020 |
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|a 1439847959 (hardcaver: alk. paper)
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| 020 |
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|a 9781439847954 (hardcaver: alk. paper)
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| 050 |
0 |
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|a TX555
|b .S46 2011
|
| 090 |
0 |
0 |
|a TX555
|b .S46 2011
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| 245 |
0 |
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|a Sensory analysis of foods of animal origin
|c edited by Leo M. L. Nollet, Fidel Toldra
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| 260 |
|
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|a Boca Raton, Florida :
|b CRC Press/Taylor & Francis ,
|c c2011
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| 300 |
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|a xiii, 442 p. :
|b ill. ;
|c 26 cm.
|
| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Meat -- 2. Processed meats and poultry -- 3. Fish and food products -- 4. Milk and dairy foods
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| 520 |
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|a Devoted specifically to the analysis of sensory parameters in food products of animal origin, this book describes the main analytical techniques and methodologies and their application. It describes the analysis of color and texture, including advances texture measuring
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| 650 |
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0 |
|a Dairy products
|x Sensory evaluation
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| 650 |
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0 |
|a Meat
|x Sensory evaluation
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| 700 |
1 |
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|a Nollet, Leo M. L. ,
|d 1948- ,
|e editor
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| 700 |
1 |
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|a Toldra, Fidel ,
|e author
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| 999 |
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|a 1000139777
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|