This is the only fully peer-reviewed scientific journal explicitly devoted to issues of food quality. With food quality being of paramount concern to consumers, quality control personnel within food-producing companies need up-to-date and high-quality information to keep abreast of key issues in the area. This important, international journal provides such cutting-edge information, much of it of potential commercial importance.
Readers will discover articles on the handling of food from a quality and sensory perspective. Every issue is teeming with research papers, and “research notes,” a section which provides readers with a new perspective or application on existing methodology.
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