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100   $a20180331d2011      uy             0
101 0 $aeng
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200 00$aSensory analysis of foods of animal origin /$fedited by Leo M.L. Nollet, Fidel Toldra
210  1$aBoca Raton :$cCRC Press,$d2011.
215   $a1 online resource (450 p.)
300   $aA CRC title.
311   $a1-322-62730-4 
311   $a1-4398-4795-9 
320   $aIncludes bibliographical references.
327   $apt. 1. Meat -- pt. 2. Processed meats and poultry -- pt. 3. Fish and seafood products -- pt. 4. Milk and dairy foods.
330   $aWhen 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 Toldra? 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 Toldra?, Sensory Analysis o
606   $aMeat$xSensory evaluation
606   $aDairy products$xSensory evaluation
608   $aElectronic books.
615  0$aMeat$xSensory evaluation.
615  0$aDairy products$xSensory evaluation.
676   $a664.9072
701   $aNollet$b Leo M. L.$f1948-$0308584
701   $aToldra$b Fidel$0430057
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200 10$aAustralian journal of educational technology
210   $a[Perth WA] $cAustralian Society for Educational Technology$d1985-2003
300   $aRefereed/Peer-reviewed
300   $aTitle from AJET homepage, viewed Apr. 28, 2003.
311   $a0814-673X 
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606   $aEducational technology$vPeriodicals
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712 02$aAustralian Society for Educational Technology.
712 02$aMurdoch University.$bTeaching and Learning Centre.
712 02$aAustralasian Society for Computers in Learning in Tertiary Education.
712 02$aInternational Society for Performance Improvement.$bMelbourne Chapter.
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996   $aAustralian journal of educational technology$92122723
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