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Food Taints and Off-Flavours.

By: Material type: TextTextPublisher: New York, NY : Springer, 1995Copyright date: ©1996Edition: 2nd edDescription: 1 online resource (336 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781461521518
Subject(s): Genre/Form: Additional physical formats: Print version:: Food Taints and Off-FlavoursDDC classification:
  • 363.19/2
LOC classification:
  • TX341-641
Online resources:
Contents:
Food Taints and Off-Flavours -- Editor's page -- Copyright -- Contributors -- Preface -- Contents -- 1 Sensory evaluation of taints and off-flavours -- 2 A survey of chemicals causing taints and off-flavours in food -- 3 Analysis of taints and off-flavours -- 4 Taste and odor problems in drinking water -- 5 Undesirable flavors in dairy products -- 6 Oxidative pathways to the formation of off-flavours -- 7 Packaging material as a source of taints -- 8 A retailer's perspective -- 9 Formation of off-flavours due to microbiological and enzymic action -- 10 Off-flavours in alcoholic beverages -- Index.
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Food Taints and Off-Flavours -- Editor's page -- Copyright -- Contributors -- Preface -- Contents -- 1 Sensory evaluation of taints and off-flavours -- 2 A survey of chemicals causing taints and off-flavours in food -- 3 Analysis of taints and off-flavours -- 4 Taste and odor problems in drinking water -- 5 Undesirable flavors in dairy products -- 6 Oxidative pathways to the formation of off-flavours -- 7 Packaging material as a source of taints -- 8 A retailer's perspective -- 9 Formation of off-flavours due to microbiological and enzymic action -- 10 Off-flavours in alcoholic beverages -- Index.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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