Sensory and statistical analyses in meat flavour research

Autor:	A. J. St. Angelo, B. T. Vinyard, K.L. Bett
Rok vydání:	1994
Předmět:	Food industry Research centre Quality assessment business.industry Statistical analyses Flavour Food science Meat sample Biology business
Zdroj:	Flavor of Meat and Meat Products ISBN: 9781461359111
DOI:	10.1007/978-1-4615-2177-8_15
Popis:	In 1985, the Southern Regional Research Centre (SRRC) established a new research unit to establish sensory and objective definitions of food flavours in meat, catfish, eggs and peanut products. Included in this research was a focus on the chemical and biological origins of flavour compounds as well as causes of flavour deterioration and undesirable flavour development. Of course, the ultimate goal was to serve both the consumer and the food industry through quality assessment.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::55c0314854a6f7a38917020509cd8184 https://doi.org/10.1007/978-1-4615-2177-8_15 Zobrazit plný text záznamu