Analysis of Food Taints and off-flavours - A review

Article English OPEN
Ridgway , Kathy; Lalljie , Samuel P.D.; Smith , Roger M;
(2009)

International audience; Taints and off-flavours in foods are a major concern to the food industry. Identification of the compound(s) causing a taint or off-flavour in food and accurate quantitation is critical in assessing the potential safety risks of a product or ingr... View more
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