Quality Attributes and their Measurement in Meat, Poultry and Fish Products - Advances in Meat Research - A. M. Pearson - Books - Springer-Verlag New York Inc. - 9781461359067 - March 23, 2013
In case cover and title do not match, the title is correct

Quality Attributes and their Measurement in Meat, Poultry and Fish Products - Advances in Meat Research Softcover reprint of the original 1st ed. 1994 edition

A. M. Pearson

Price
S$ 88.50

Ordered from remote warehouse

Expected delivery Feb 27 - Mar 12

Our customers say:

14-day return policy in accordance with European consumer protection law
Top ranking on Trustpilot
Add to your iMusic wish list

Also available as:

Quality Attributes and their Measurement in Meat, Poultry and Fish Products - Advances in Meat Research Softcover reprint of the original 1st ed. 1994 edition

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.

505 pages, 55 black & white illustrations, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released March 23, 2013
ISBN13 9781461359067
Publishers Springer-Verlag New York Inc.
Pages 505
Dimensions 155 × 235 × 27 mm   ·   730 g
Show all

More by A. M. Pearson

More from this series

See all of A. M. Pearson ( e.g. Hardcover Book and Paperback Book )