Sensory analysis of foods of animal origin

Description

Content: Color measurements on muscle-based foods / José Angel Pérez-Alvarez and Juana Fernández-López -- Measuring meat texture / Morse B. Solomon ... [et al.] -- Techniques for sampling and identification of volatile compounds contributing to sensory perception / Saskia M. van Ruth -- Sensory descriptors / Geoffrey R. Nute -- Sensory perception / Rosires Deliza and Maria Beatriz Abreu Glória -- Sensory aspects of cooked meats / Nelcindo Nascimento Terra, Rogério Manoel Lemes De Campos, and Paulo Cézar B. Campagnol -- Color characteristics of meat and poultry processing / José Angel Pérez-Alvarez and Juana Fernández-López -- Texture analysis / Shai Barbut -- Flavor of meat products / Mónica Flores -- Sensory descriptors for cooked meat products / Jenny E. Hayes -- Sensory descriptors for dry-cured meat products / Mónica Flores -- Quality assessment of fish and fishery products by color measurement / Reinhard Schubring -- Instrumental texture / Isabel Sánchez-Alonso, Marta Barroso, and Mercedes Careche -- Aroma / John Stephen Elmore -- Quality index methods / Grethe Hyldig ... [et al.] -- Sensory descriptors / Grethe Hyldig -- Sensory aspects of heat-treated seafood / Grethe Hyldig -- Color / Laurent Dufossé and Patrick Galaup -- Texture / Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy -- Rheological properties and flavor release / Nathalie Cayot -- Flavor formation / Barbara d'Acampora Zellner ... [et al.] -- Determination of identity and quality of dairy products / Romdhane Karoui