Understanding, detecting and preventing taints in foods

Autor:	D. Kilcast
Rok vydání:	2010
Předmět:	Computer science Test procedures Advertising Biochemical engineering Sensory analysis Food Analysis
DOI:	10.1533/9781845699260.2.349
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 essential chemistry. The main sensory test procedures for detecting taint are described, and chemical analysis procedures are outlined. Preventive testing procedures are described, and some illustrative case studies are presented.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b2ffede4f9d820f5502077e23f27abaa https://doi.org/10.1533/9781845699260.2.349 Zobrazit plný text záznamu