Graying of ham-Cure Colour - Khazei, Asal
39,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 1-2 Wochen
payback
20 °P sammeln
  • Broschiertes Buch

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…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
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.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Dipl.Ing. Asal Khazeimaestría en Seguridad en la Cadena Alimentaria, en la Universidad de Recursos Naturales y Ciencias de la Vida, Viena.Licenciatura; Ciencia de los Alimentos y Biotecnología, en la Universidad de Recursos Naturales y Ciencias de la Vida, Viena.Licenciatura; Ingeniería Alimentaria, en la Universidad de Ciencia y Tecnología, Irán.