Sensory properties of foods; (proceedings of) an industry-university co-operation symposium organised under the auspices of the National College of Food Technology, Univ. of Reading
Diagrs., illus., tables. Includes bibliographies. Summaries (En)
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| Main Authors: | , , |
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| Format: | Texto biblioteca |
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London (UK) Applied Science Pub.
1977
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| Subjects: | FOOD COLOURANTS, FLAVOUR, PROCESSED FOODS, ORGANOLEPTIC PROPERTIES, MEAT, FISHES, CHOCOLATE, COLORANT ALIMENTAIRE, FLAVEUR, ALIMENT TRANSFORME, COLORANTES ALIMENTARIOS, SABOR, ALIMENTOS PROCESADOS, PROPRIETE ORGANOLEPTIQUE, VIANDE, POISSON (ANIMAL), CHOCOLAT, PROPIEDADES ORGANOLEPTICAS, CARNE, PECES, |
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