Sensory analysis of foods of animal origin / edited by Leo M.L. Nollet, Fidel Toldrá
Tipo de material:
TextoDetalles de publicación: Boca Ratón : CRC, 2010 Descripción: XIII, 442 p. ; 26 cmISBN: 978-1-4398-4795-4Tema(s): Alimentos -- Evaluación sensorialResumen: When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing.
| Tipo de ítem | Biblioteca de origen | Colección | Signatura | URL | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems |
|---|---|---|---|---|---|---|---|---|
| Monografías | 02. BIBLIOTECA CAMPUS PUERTO REAL | Recursos Agroalimentarios | 641:543/SEN (Navegar estantería(Abre debajo)) | Texto completo | Disponible Ubicación en estantería | Bibliomaps® | 3743130586 |
Total de reservas: 0
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When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing.
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