Sensory analysis of foods of animal origin / edited by Leo M.L. Nollet, Fidel Toldra.

Format:

Book

Contributor:

Nollet, Leo M. L., 1948-

Toldrá, Fidel.

Language:

English

Subjects (All):

Meat--Sensory evaluation.

Meat.

Dairy products--Sensory evaluation.

Dairy products.

Physical Description:

1 online resource (450 p.)

Edition:

1st ed.

Place of Publication:

Boca Raton : CRC Press, 2011.

Language Note:

English

Summary:

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing.Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research Award recipient Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis o

Contents:

pt. 1. Meat

pt. 2. Processed meats and poultry

pt. 3. Fish and seafood products

pt. 4. Milk and dairy foods.

Notes:

A CRC title.

Includes bibliographical references.

Description based on print version record.

ISBN:

0-429-10473-1

1-62870-609-0

1-4398-4796-7

9780429104732

OCLC:

899155936