Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat
| Author | : |
| Publisher | : |
| Total Pages | : 60 |
| Release | : 1995 |
| ISBN-10 | : CORNELL:31924073150454 |
| ISBN-13 | : |
| Rating | : 4/5 (54 Downloads) |
Book Synopsis Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat by :
Download or read book Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat written by and published by . This book was released on 1995 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ch. 1. Introduction - Ch. 2. Sample preparation - Ch. 3. Cooking methods and procedures - Ch. 4. Guidelines for cooking procedures - Ch. 5. Facilities, preparation and presentation of samples to the panel - Ch. 6. Trained sensory panels - Ch. 7. Test forms - Ch. 8. Consumer panels - Ch. 9. Instrumental measurement of tenderness.
