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)
Saved in:
Main Authors: | , , |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
London (UK) Applied Science Pub.
1977
|
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, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | Diagrs., illus., tables. Includes bibliographies. Summaries (En) |
---|