Flavor of Meat and Meat Products [Hardcover]

Fereidoon Shahidi (Editor)

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Flavor of Meat, Meat Products and Seafood
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Book Description

ISBN-10: 0751402176 | ISBN-13: 978-0751402179 | Publication Date: December 31, 1995 | Edition: 1

Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enhancers which vary according to animal species. This book focuses on the subject of the flavour of meat and meat products. This book should be of interest to food scientists and technologists; and flavour and sensory scientists in industry and academia.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enhancers which vary according to animal species. This book focuses on the subject of the flavour of meat and meat products. This book should be of interest to food scientists and technologists; and flavour and sensory scientists in industry and academia.

Product Details

Hardcover: 320 pages
Publisher: Springer; 1 edition (December 31, 1995)
Language: English
ISBN-10: 0751402176
ISBN-13: 978-0751402179
Product Dimensions: 9.8 x 6.5 x 1 inches
Amazon Best Sellers Rank: #1,655,217 in Books (See Top 100 in Books)

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