Graying of ham-Cure Colour
62,40 €*
Sofort verfügbar, Lieferzeit: 1-3 Tage
Produktnummer:
9786202682664
The quality of a food product has three main components, namely the nutritional value, safety and the acceptance of consumers. The acceptance of consumers involves properties such as optical, aroma, taste, texture, mouth feel, quick and simple availability, and cultural relevance. The colour of meat and meat products are an essential component for the purchase of a product. Consumers judge the quality of meat and meat products at the point of sale according to the colour of visible fat and the smell.The colour is probably the most important sensory attribute of a foodstuff. If it fails to satisfy optically, the product will not be purchased or eaten, therefore all other sensory properties lose their meaning.
| Autor: | Khazei, Asal |
|---|---|
| EAN: | 9786202682664 |
| Sprache: | Englisch |
| Seitenzahl: | 108 |
| Produktart: | kartoniert, broschiert |
| Verlag: | LAP Lambert Academic Publishing |
| Untertitel: | Effects of dietary supplementation (vitamin E) on the colour development and stability of cured, ham |
| Schlagworte: | Vitamin E |
| Größe: | 150 × 220 |
