Handbook of Food Science, Technology, and Engineering, 2. sējums

acceptable acid activity added additives agents amount analysis animal appear apply associated attributes bacteria beef cause changes cheese chemical Chicken color concentration consumer contain contain at least cooked cultures cured Dairy determine effects enzymes established evaluation example facility fermentation fish flavor freezing fresh frozen storage fruit hazards identified important increase industry ingredients inspection label lactic acid less limited manufacture materials means measure meat method milk natural occur operation packaging pickles plant pork poultry prepared present prior notice procedures product name properties protein reduce regulations result safety salt samples sauce sausage scale Science sensory specific standard starter statement stored strains Style surface sweet Table taste temperature term texture thawing tion United vegetables weight yeast