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Quality Attributes and their Measurement in Meat, Poultry and Fish Products
Engelsk
Bogcover for Quality Attributes and their Measurement in Meat, Poultry and Fish Products af A. M. Pearson, 9781461359067
Specifikationer
Sprog:
Engelsk
Sider:
505
ISBN-13:
9781461359067
Indbinding:
Paperback
ISBN-10:
1461359066
Udg. Dato:
23 mar 2013
Størrelse i cm:
23,5 x 15,5
Oplagsdato:
23 mar 2013
Forfatter(e):

Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Engelsk
Paperback 2013
Format:

Bog beskrivelse
Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.
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Specifikationer
Sprog:
Engelsk
Sider:
505
ISBN-13:
9781461359067
Indbinding:
Paperback
ISBN-10:
1461359066
Udg. Dato:
23 mar 2013
Størrelse i cm:
23,5 x 15,5
Oplagsdato:
23 mar 2013
Forfatter(e):
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