ABSTRACT
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text
TABLE OF CONTENTS
part I|98 pages
MEAT
part II|98 pages
PROCESSED MEATS AND POULTRY
part III|120 pages
FISH AND SEAFOOD PRODUCTS
part IV|118 pages
MILK AND DAIRY FOODS