Quality attributes and their measurement in meat, poultry and fish products
Auteur :
Pearson, A. M.
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781461359067
Date de publication :
23 mars 2013
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
USA
Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.