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Food Taints and Off-Flavours pp 274–289Cite as

Formation of off-flavours due to microbiological and enzymic action

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Abstract

Off-flavours that arise in foods because of microbiological or enzymic activity fall into three main categories. These are described in the following sections.

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Authors
  1. M. B. Springett
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Editors and Affiliations

  1. Analytical Chemistry Section, Leatherhead Food Research Association, 84 Pixham Lane, Dorking, Surrey, RH4 1PH, UK

    M. J. Saxby (A former Manager) (A former Manager)

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Springett, M.B. (1996). Formation of off-flavours due to microbiological and enzymic action. In: Saxby, M.J. (eds) Food Taints and Off-Flavours. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2151-8_9

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  • DOI: https://doi.org/10.1007/978-1-4615-2151-8_9

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