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Flavour and Sensory Quality of Dried Beef
Английски език
147 b
30 дни за връщане на стоката
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944.21
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Food sufficiency to alleviate poverty and hunger isan all-time concern in many developing countriesexperiencing chronic food insecurity. In this bookthe author explores the long ignored traditionalmeat preservation techniques combining use of food-grade preservatives and sun-drying. It presents acarefully outlined introduction focused on thefactors that define the eating quality of beef,starting with an overview of preservation, withemphasis on beef flavour, accompanied with anexperimental procedure on the sun-drying technique.It goes on to explore the key components of flavourchemistry and sensory parameters, before examininghow these components work together to impart thecharacteristic beef taste that is crucial indetermining consumer acceptability. This book is asuitable practical guide for students andorganizations interested in gaining an understandingin food preservation, sensory and flavour science.Organizations and individuals dealing with foodsecurity related issues and adoptive technologytransfer will also find it invaluable.
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Английски език
