02482oam 2200613I 450 991078933880332120230725052832.00-429-10473-11-62870-609-01-4398-4796-710.1201/b10822 (CKB)3400000000084844(EBL)1447002(SSID)ssj0000546017(PQKBManifestationID)11926098(PQKBTitleCode)TC0000546017(PQKBWorkID)10494227(PQKB)10040621(MiAaPQ)EBC1447002(Au-PeEL)EBL1447002(CaPaEBR)ebr11002751(CaONFJC)MIL694012(OCoLC)899155936(OCoLC)892786399(EXLCZ)99340000000008484420180331d2011 uy 0engur|n|---|||||txtccrSensory analysis of foods of animal origin /edited by Leo M.L. Nollet, Fidel ToldraBoca Raton :CRC Press,2011.1 online resource (450 p.)A CRC title.1-322-62730-4 1-4398-4795-9 Includes bibliographical references.pt. 1. Meat -- pt. 2. Processed meats and poultry -- pt. 3. Fish and seafood products -- pt. 4. Milk and dairy foods.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.Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research Award recipient Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis oMeatSensory evaluationDairy productsSensory evaluationMeatSensory evaluation.Dairy productsSensory evaluation.664.9072Nollet Leo M. L.1948-308584Toldra Fidel430057MiAaPQMiAaPQMiAaPQBOOK9910789338803321Sensory analysis of foods of animal origin3720357UNINA