Sensory analysis of foods of animal origin / / edited by Leo M.L. Nollet, Fidel Toldra.
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| Place / Publishing House: | Boca Raton : : CRC Press,, [2011] 2011 |
| Year of Publication: | 2011 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (450 pages) :; illustrations |
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Table of Contents:
- pt. 1. Meat
- pt. 2. Processed meats and poultry
- pt. 3. Fish and seafood products
- pt. 4. Milk and dairy foods.