Food taints and off-flavours /

Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophi...

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Bibliographic Details

Corporate Author:	SpringerLink (Online service)
Other Authors:	Saxby, M. J. (Editor)
Format:	eBook
Language:	English
Published:	New York : Springer Science+Business Media, 1996.
Edition:	Second edition.
Subjects:	Food contamination. Flavor. Food > Sensory evaluation. Food Contamination. Taste. Odors. Electronic books.
Online Access:	Connect to the full text of this electronic book