Taints and off-flavours in food
Taints and off-flavours are a major problem for the food industry. Part 1 of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. Part 2 of the book discusses...
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| Other Authors | |
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| Format | Electronic eBook |
| Language | English |
| Published |
Cambridge, England : Boca Raton :
Woodhead Pub. ; CRC Press,
2003.
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| Series | Woodhead Publishing in food science and technology.
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| Subjects | |
| Online Access | Full text |
| ISBN | 1855736977 9781855736979 1855734494 9781855734494 9786610372850 6610372853 0849317444 9780849317446 0203501675 1280372850 9781280372858 |
| Physical Description | 1 online resource (ix, 203 pages) : illustrations |
Cover
| Summary: | Taints and off-flavours are a major problem for the food industry. Part 1 of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. Part 2 of the book discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors. |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1855736977 9781855736979 1855734494 9781855734494 9786610372850 6610372853 0849317444 9780849317446 0203501675 1280372850 9781280372858 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource (ix, 203 pages) : illustrations |