Flavor of Meat, Meat Products and Seafood

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9780751404845: Flavor of Meat, Meat Products and Seafood

The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.

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Fereidoon Shahidi
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ISBN 10: 0751404845 ISBN 13: 9780751404845
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Book Description SPRINGER. Hardcover. Book Condition: New. Bookseller Inventory # 441

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Fereidoon Shahidi
Published by Chapman and Hall, United Kingdom (1998)
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Book Description Chapman and Hall, United Kingdom, 1998. Hardback. Book Condition: New. 2nd ed. 1998. Language: English . Brand New Book. The first edition of Flavor of Meat and Meat Products was described as the best compilation of data on meat flavor yet published. This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel. Bookseller Inventory # SPR9780751404845

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Fereidoon Shahidi
Published by Chapman and Hall, United Kingdom (1998)
ISBN 10: 0751404845 ISBN 13: 9780751404845
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Book Description Chapman and Hall, United Kingdom, 1998. Hardback. Book Condition: New. 2nd ed. 1998. Language: English . Brand New Book. The first edition of Flavor of Meat and Meat Products was described as the best compilation of data on meat flavor yet published. This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel. Bookseller Inventory # SPR9780751404845

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Fereidoon Shahidi
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Book Description Chapman and Hall, United Kingdom, 1998. Hardback. Book Condition: New. 2nd ed. 1998. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. The first edition of Flavor of Meat and Meat Products was described as the best compilation of data on meat flavor yet published. This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel. Bookseller Inventory # LIE9780751404845

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Fereidoon Shahidi
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Book Description Blackie Academic & Professional, 1998. Hardcover. Book Condition: Brand New. 2nd sub edition. 429 pages. 9.75x6.75x1.50 inches. In Stock. Bookseller Inventory # __0751404845

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FEREIDOON SHAHIDI
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Book Description Springer, 1998. Hardback. Book Condition: NEW. 9780751404845 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Bookseller Inventory # HTANDREE0278386

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Book Description Chapman and Hall, 1998. HRD. Book Condition: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Bookseller Inventory # IP-9780751404845

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Fereidoon Shahidi
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Book Description Springer, 1998. Book Condition: New. This item is printed on demand for shipment within 3 working days. Bookseller Inventory # LP9780751404845

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Shahidi, Fereidoon
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Book Description Springer, 1998. Hardcover. Book Condition: New. Bookseller Inventory # INGM9780751404845

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Shahidi, Fereidoon
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Book Description Springer, 2017. Hardcover. Book Condition: New. This item is printed on demand. Bookseller Inventory # P110751404845

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