Flavor and aroma problems and their measurement in meat, poultry and fish products

  • J. I. Gray
  • A. M. Pearson
  • F. J. Monahan
Part of the Advances in Meat Research book series (ADMERE, volume 9)


Meat, poultry and fish products are normally highly desired for their distinctive and highly prized flavors, which have been discussed in chapters 7 and 9. Departures from normal flavors, however, are not uncommon in these products and result in poor acceptability or even rejection by consumers.


Lipid Oxidation Fish Product Dimethyl Sulfide Oxidative Rancidity Boar Taint 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • J. I. Gray
  • A. M. Pearson
  • F. J. Monahan

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