Flavor of Meat, Meat Products and Seafoods

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Flavor of Meat, Meat Products and...

Flavor of Meat, Meat Products and Seafoods

Fereidoon Shahidi

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Kategoriler:

Technique - Food Manufacturing

Yıl:

1998

Baskı:

2

Yayımcı:

Blackie Academic & Professional

Dil:

english

Sayfalar:

442

ISBN 10:

0751404845

ISBN 13:

9780751404845

Dosya:

PDF, 20.30 MB

IPFS:

,

english, 1998

Online Oku

'e dönüştürme devam ediyor

dosyasına dönüştürme başarısız oldu

İlginizi çekebilir

A.J. Taylor, J. Hort — Modifying Flavour in Food

Leo M.L. Nollet, Fidel Toldra — Advanced Technologies For Meat Processing

Leo M.L. Nollet PhD, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui — Handbook of Meat, Poultry and Seafood Quality

Gary Reineccius, Henry B. Heath — Flavor chemistry and technology

Harold Mcgee — Nose Dive

unknown — flavor_chemistry_and_technology

Toldrá F. — at all. Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

Rowe D.J. (Ed.) — Chemistry and Technology of Flavours and Fragrances

— Food Flavors Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

E.T. Contis, C.-T. Ho, C.J. Mussinan, T.H. Parliment, F. Shahidi and A.M. Spanier (Eds.) — Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

George Charalambous, ErnaÌhrungswissenschaftler Aegypten USA; George E Inglett, Biochemiker — Flavor of foods and beverages: chemistry and technology: proceedings of a conference; Athens, June 27-29, 1978

Gary Reineccius (Author) — Flavor Chemistry and Technology

Henk Maarse (Author) — Volatile Compounds in Foods and Beverages

Matteo Bordiga, Leo M. L. Nollet — Food Aroma Evolution: During Food Processing, Cooking, and Aging

GEORGE CHARALAMBOUS (Eds.) — Off-Flavors in Foods and Beverages

Y. H. Hui, Feng Chen, L. M. Nollet, Raquel P. F. Guiné, Olga Martin-Belloso, M. Isabel Menguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Nirmal Sinha, Peggy Stanfield — Handbook of Fruit and Vegetable Flavors

Andreas Herrmann — Chemistry and Biology of Volatiles, The

Dr. Andreas Herrmann — The Chemistry and Biology of Volatiles

Fereidoon Shahidi — Flavor of Meat, Meat Products and Seafood

Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui — Handbook of meat, poultry and seafood quality

Thomas H. Parliment, Robert J. McGorrin, and Chi-Tang Ho (Eds.) — Thermal Generation of Aromas

Chi-Tang Ho and Thomas G. Hartman (Eds.) — Lipids in Food Flavors

Fereidoon Shahidi and Keith R. Cadwallader (Eds.) — Flavor and Lipid Chemistry of Seafoods

Brian Baigrie — Taints and Off-flavours in Food (Woodhead Publishing in Food Science and Technology)

Andrew J. Taylor — Food Flavour Technology

Ronald B. Pegg, Fereidoon Shahidi — Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives

Bordiga, Matteo; Nollet, Leo M. L. — Food aroma evolution : during food processing, cooking and aging

Maarse, Henk — Volatile Compounds in Foods and Beverages

David J Rowe — Chemistry and Technology of Flavors and Fragrances

Andrew J. Taylor, Robert Linforth — Food Flavour Technology, Second Edition

Henryk Jelen — Food flavors : chemical, sensory and technological properties

D. Kilcast (auth.), Dr M. J. Saxby (eds.) — Food Taints and Off-flavours

F. Shahidi (auth.), Fereidoon Shahidi (eds.) — Flavor of Meat and Meat Products

Roy Teranishi, Emily L. Wick, Irwin Hornstein (auth.), Roy Teranishi, Emily L. Wick, Irwin Hornstein (eds.) — Flavor Chemistry: Thirty Years of Progress

F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho (eds.) — Flavor Chemistry of Ethnic Foods

Roy Teranishi, Emily L. Wick, Irwin Hornstein — Flavor Chemistry

— Flavor Chemistry and Technology

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