ENGLISH

Flavor of meat, meat products, and seafoods

By Shahidi , Fereidoon

Book information

Publisher
Blackie Academic & Professional
Year
1998
ISBN
0-7514-0484-5, 9780751404845, 9781591247289, 1591247284
Language
english
Format
PDF
Filesize
20 MB (21181399 bytes)
Edition
2nd ed
Pages
429\470
Time added
2016-04-05 23:00:00

Description

The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel

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