Hostname: page-component-77c89778f8-swr86 Total loading time: 0 Render date: 2024-07-20T22:50:44.246Z Has data issue: false hasContentIssue false
  • English
  • Français

The complex background to the sensory qualities of meat and fish

Published online by Cambridge University Press:  28 February 2007

J. A. Lovern
J. A. Lovern
Affiliation:
5 Binghill Crescent, Milltimber, Aberdeen, AB1 0HP
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Organolepis and Nutrition: The Sensory Perception of Food
Information
Proceedings of the Nutrition Society , Volume 29 , Issue 2 , December 1970 , pp. 348 - 354
Copyright
Copyright © The Nutrition Society 1970

References

REFERENCES

Dory, D. M., Batzcr, O. F., Landmann, W. A. & Santoro, A. T. (1961). Proceedings: Flavor Chemistry Symposium, p. 7. Camden, N.J.: Campbell Soup Co.Google Scholar
Hornstein, I. (1967). Symposium on Foods: The Chemistry and Physiology of Flavours, p. 228 [Schultz, H. W. et al. , editors]. Westport, Conn.: Avi Publishing Co., Inc.Google Scholar
Jones, N. R. (1961). Proceedings: Flavor Chemistry Symposium. p. 61. Camden, N.J.: Campbell Soup Co.Google Scholar
Jones, N. R. (1963). Proc. Int. Congr. Refrig. Inds XI. p. 917. Munich.Google Scholar
Jones, N. R. (1967). Symposium on Foods: The Chemistry and Physiology of Flavors, p. 267 [Schultz, H. W. et al. , editors]. Westport, Conn.: Avi Publishing Co., Inc.Google Scholar
Jones, N. R. (1969). J. agric. Fd Chem. 17, 712.CrossRefGoogle Scholar
Kazeniae, S. J. (1961). Proceedings: Flavor Chemistry Symposium. p. 37. Camden, N. J.: Campbell Soup Co.Google Scholar
Lineweaver, H. & Pippen, E. L. (1961). Proceedings: Flavor Chemistry Symposium. p. 21. Camden, N.J.: Campbell Soup Co.Google Scholar
Pippen, E. L. (1967). Symposium on Foods: The Chemistry and Physiology of Flavors, p. 251 [Schultz, H. W. et al. , editors]. Westport, Conn.: Avi Publishing Co., Inc.Google Scholar
Solms, J. (1968). Fleischwirtschaft 48, 287.Google Scholar
Watts, B. M. (1961). Proceedings: Flavor Chemistry Symposium. p. 83. Camden, N.J.: Campbell Soup Co.Google Scholar