Sensory Analysis of Foods of Animal Origin by Leo M.L. Nollet and Fidel Toldra
English | 2010 | ISBN: 1439847959 | 456 pages | PDF | 13,6 MB
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing.