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Sensory properties of foods; (proceedings of) an industry-university co-operation symposium organised under the auspices of the National College of Food Technology, Univ. of Reading

1977

Birch, G.G. | Brennan, J.G. | Parker, K.J.

AGROVOC Keywords
alimentos procesados carne chocolat chocolate colorant alimentaire colorantes alimentarios fishes flaveur flavour food colourants meat organoleptic properties peces poisson (animal) processed foods sabor viande
Bibliographic information
Publisher
London (UK) Applied Science Pub.
Other Subjects
Propiedades organolepticas; Propriete organoleptique; Aliment transforme
Type
Text
2015-11-15
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