Sensory analysis of foods of animal origin - Nollet, Leo M. L., 1948-; Toldrá, Fidel (Boca Raton : CRC Press, 2011)
pt. 1. Meat -- pt. 2. Processed meats and poultry -- pt. 3. Fish and seafood products -- pt. 4. Milk and dairy foods.
Includes bibliographical references.
Description based on metadata supplied by the publisher and other sources.
Electronic reproduction. Santa Fe, Arg.: elibro, 2020. Available via World Wide Web. Access may be limited to eLibro affiliated libraries.
Keywords: Meat -- Sensory evaluation; Dairy products -- Sensory evaluation; Electronic books