LEADER 02482oam 2200613I 450 001 9910789338803321 005 20230725052832.0 010 $a0-429-10473-1 010 $a1-62870-609-0 010 $a1-4398-4796-7 024 7 $a10.1201/b10822 035 $a(CKB)3400000000084844 035 $a(EBL)1447002 035 $a(SSID)ssj0000546017 035 $a(PQKBManifestationID)11926098 035 $a(PQKBTitleCode)TC0000546017 035 $a(PQKBWorkID)10494227 035 $a(PQKB)10040621 035 $a(MiAaPQ)EBC1447002 035 $a(Au-PeEL)EBL1447002 035 $a(CaPaEBR)ebr11002751 035 $a(CaONFJC)MIL694012 035 $a(OCoLC)899155936 035 $a(OCoLC)892786399 035 $a(EXLCZ)993400000000084844 100 $a20180331d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$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 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$0430057 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910789338803321 996 $aSensory analysis of foods of animal origin$93720357 997 $aUNINA