Taints and off-flavours in food

By: Baigrie, Brian [editor]Publication details: Cambridge: Woodhead, 2003ISBN: 1855734494Subject(s): Food safety | Food processing, food research, food technology | Sensory evaluation | Sensory qualityLOC classification: TX546Online resources: Click here

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
EBOOK	CAFRE Loughry Library ONLINE	EBOOK (Browse shelf(Opens below))	1	Available		71067-2001
Book - Standard loan	CAFRE Loughry Library	TX546 BAI (Browse shelf(Opens below))	1	Available		153074

Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distin

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