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
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| Format: | Book |
| Language: | English |
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Boca Raton, Florida :
CRC Press/Taylor & Francis ,
c2011
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Table of Contents:
- 1. Meat
- 2. Processed meats and poultry
- 3. Fish and food products
- 4. Milk and dairy foods