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Taints and off-flavours in food /

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Taints and off-flavours are a major problem for the food industry. Part 1 of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. Part 2 of the book discusses...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Baigrie, Brian
Format: eBook
Language:English
Language Notes:English.
Published: Cambridge, England : Boca Raton : Woodhead Pub. ; CRC Press, 2003.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food contamination.
Flavor.
Food > Sensory evaluation.
Food > Analysis.
Food Contamination
Food Analysis
Aliments > Contamination.
Saveur.
Aliments > Analyse sensorielle.
Aliments > Analyse.
TECHNOLOGY & ENGINEERING > Food Science.
Flavor
Food > Analysis
Food contamination
Food > Sensory evaluation
Electronic books.
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Call Number: TX531 .T35 2003eb
 
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TX531 .T35 2003eb Available