Sensory analysis of foods of animal origin

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Sensory analysis of foods of animal origin

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

Bibliographic Details
Main Author:	Toldra, Fidel (Author)
Other Authors:	Nollet, Leo M. L. , 1948- (Editor)
Format:	Book
Language:	English
Published:	Boca Raton, Florida : CRC Press/Taylor & Francis , c2011
Subjects:	Dairy products > Sensory evaluation Meat > Sensory evaluation

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