FOOD TAINTS

Abstract

Numerous causes of taint in foods have been investigated at the Food Research Institute, Norwich over the years. This report is based on an inaugural lecture given by D.G. Land to the Taints and Off‐flavours Working Group of the British Food Manufacturing Industries Research Association.

Citation

(1985), "FOOD TAINTS", Nutrition & Food Science, Vol. 85 No. 2, pp. 16-17. https://doi.org/10.1108/eb059057