Sensory analysis of foods of animal origin

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Bibliographic Details
Other Authors Nollet, Leo M. L., 1948-, Toldrá, Fidel
Format Electronic eBook
LanguageEnglish
Published Boca Raton : Taylor & Francis, ©2011.
Subjects
Meat > Sensory evaluation.
Dairy products > Sensory evaluation.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781628706093
1628706090
9781439847961
1439847967
9781439847954
1439847959
Physical Description1 online resource (xiii, 442 pages) : illustrations

Cover

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020 |z 1439847959  |q (hardcover ;  |q alk. paper) 
035 |a (OCoLC)752005571  |z (OCoLC)1065900376  |z (OCoLC)1129369789 
245 0 0 |a Sensory analysis of foods of animal origin /  |c edited by Leo M.L. Nollet, Fidel Toldrá. 
260 |a Boca Raton :  |b Taylor & Francis,  |c ©2011. 
300 |a 1 online resource (xiii, 442 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a Color measurements on musclebased foods / José Angel PérezAlvarez and Juana FernándezLópez -- Measuring meat texture / Morse B. Solomon [and others] -- Techniques for sampling and identification of volatile compounds contributing to sensory perception / Saskia M. van Ruth -- Sensory descriptors / Geoffrey R. Nute -- Sensory perception / Rosires Deliza and Maria Beatriz Abreu Glória -- Sensory aspects of cooked meats / Nelcindo Nascimento Terra, Rogério Manoel Lemes De Campos, and Paulo Cézar B. Campagnol -- Color characteristics of meat and poultry processing / José Angel Pérez-Alvarez and Juana Fernández-López -- Texture analysis / Shai Barbut -- Flavor of meat products / Mónica Flores -- Sensory descriptors for cooked meat products / Jenny E. Hayes -- Sensory descriptors for dry-cured meat products / Mónica Flores -- Quality assessment of fish and fishery products by color measurement / Reinhard Schubring -- Instrumental texture / Isabel Sánchez-Alonso, Marta Barroso, and Mercedes Careche -- Aroma / John Stephen Elmore -- Quality index methods / Grethe Hyldig [and others] -- Sensory descriptors / Grethe Hyldig -- Sensory aspects of heat-treated seafood / Grethe Hyldig -- Color / Laurent Dufossé and Patrick Galaup -- Texture / Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy -- Rheological properties and flavor release / Nathalie Cayot -- Flavor formation / Barbara d'Acampora Zellner [and others] -- Determination of identity and quality of dairy products / Romdhane Karoui. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Meat  |x Sensory evaluation. 
650 0 |a Dairy products  |x Sensory evaluation. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Nollet, Leo M. L.,  |d 1948-  |1 https://id.oclc.org/worldcat/entity/E39PCjKwcDR3mvcXq8HbqtQdYq 
700 1 |a Toldrá, Fidel. 
776 0 8 |i Print version:  |t Sensory analysis of foods of animal origin.  |d Boca Raton : Taylor & Francis, ©2011  |z 9781439847954  |w (DLC) 2010026747  |w (OCoLC)647976622 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpSAFAO00E/sensory-analysis-of?kpromoter=marc  |y Full text 

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