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Quality Attributes and their Measurement in Meat, Poultry and Fish Products

af A. M. Pearson

indgår i Advances in Meat Research serien

Quality Attributes and their Measurement in Meat, Poultry and Fish Products af A. M. Pearson
Bag om Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781461359067
  • Indbinding:
  • Paperback
  • Sideantal:
  • 505
  • Udgivet:
  • 23. Marts 2013
  • Udgave:
  • 11994
  • Størrelse:
  • 155x235x27 mm.
  • Vægt:
  • 795 g.
  • 2-3 uger.
  • 9. Oktober 2024

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Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.

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