Flavor of Meat, Meat Products and Seafood (Hardcover, 2nd ed. 1998)

The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.

General

Imprint:	Chapman and Hall
Country of origin:	United Kingdom
Release date:	July 1998
First published:	1998
Authors:	Fereidoon Shahidi
Dimensions:	235 x 155 x 25mm (L x W x T)
Format:	Hardcover
Pages:	429
Edition:	2nd ed. 1998
ISBN-13:	978-0-7514-0484-5
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-7514-0484-5
Barcode:	9780751404845

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