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Sensory characterisation studies on warmed-over flavour in meat [6 papers included]

2000

Byrne, D.V.

AGROVOC Keywords
analyse organoleptique carne de cerdo carne de pollo chicken meat contenido de humedad cooking cuisson defecto de sabor estres flaveur flavour lipid peroxidation lipide lipids moisture content odeur off flavours olor organoleptic analysis ph pork sabor smell stress temperatura temperature teneur en eau viande de poulet viande porcine
Bibliographic information
Publisher
KVL
Pagination
292 p.
Other Subjects
Peroxidacion lipidica; Analisis organoleptico; Lipidos; Peroxydation des lipides; Coccion; Defaut de flaveur
Language
English
Note
Summary (En)
208 ref. Loose leaf binding
Type
Summary; Thesis; Non-Conventional; Bibliography
Corporate Author
Kongelige Veterinaer- og Landbohoejskole, Copenhagen (Denmark). Dept. of Dairy and Food Science
2002-08-15
AGRIS AP
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