Graying of ham-Cure Colour: Effects of dietary supplementation (vitamin E) on the colour development and stability of cured, ham - Image 1

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LAP Lambert Academic Publishing Graying of ham-Cure Colour: Effects of dietary supplementation (vitamin E) on the colour development and stability of cured, ham

Name: Graying of ham-Cure Colour: Effects of dietary supplementation (vitamin E) on the colour development and stability of cured, ham
Brand: LAP Lambert Academic Publishing
Price: 50.0 GBP
Availability: InStock

Engineering & Technology

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Description

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.

Product Specifications

Brand: LAP Lambert Academic Publishing
Format: paperback
ASIN: 6202682663
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology
Domain: Amazon UK
Release Date: 27 August 2020
Listed Since: 30 September 2020

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LAP Lambert Academic Publishing Graying of ham-Cure Colour: Effects of dietary supplementation (vitamin E) on the colour development and stability of cured, ham

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