Dr. Eduard Torres - 6/10/2013FLAVOURINGS: ANATOMICAL-PHYSIOLOGICAL BASIS (I)
ORGANOLEPTICS PROPERTIES OF THE FOOD The acceptability of a food depends on the organoleptic properties and sensory. The organoleptic answer is due to the combination of sensations perceived. FLAVOUR = TASTE + SMELL ASPECT = TEXTURE + COLOUR TASTE,...
Dr. Jaime Borrell Valls - 30/05/2012Aromatic Pronutrients in Aviculture and its use. Part 1
1. SUMMARY Aromatic plants contain substances of vital importance for its biology whose presence allows to the plant, attracting animals who will help to their diffusion, at the same time that will be a defence mechanism against micro-organisms...