Sensory Analysis of Foods of Animal Origin

Know about the book -

Sensory Analysis of Foods of Animal Origin is written by Leo M.L. Nollet and published by CRC Press. It's available with International Standard Book Number or ISBN identification 1439847967 (ISBN 10) and 9781439847961 (ISBN 13).

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text