Autor:	D. Kilcast
Rok vydání:	2010
Předmět:	Risk analysis (engineering) Test procedures Computer science media_common.quotation_subject Control (management) Sensory system Quality (business) Advertising Sensory analysis Selection (genetic algorithm) media_common
DOI:	10.1533/9781845699512.3.156
Popis:	The chapter describes the chemical nature of taints in food and beverages, and the importance of guarding against their occurrence. The main sources of taints are described, together with their chemical nature. The main sensory test procedures for detecting taint are described, and chemical analysis procedures are outlined. Preventive testing procedures are described, and the chapter concludes with a selection of case studies.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0d6ee5ad647864c056a946d07abf5f32 https://doi.org/10.1533/9781845699512.3.156 Zobrazit plný text záznamu