The Agricultural Research Council: FOOD RESEARCH INSTITUTE

Abstract

Why do potatoes become bruised black and blue? What causes the antiseptic taint of chicken flesh, or the fishy taste in eggs? Objectionable to the consumer and financially disastrous to the producer, these are some of the problems the Food Research Institute sets out to solve.

Citation

Tomalin, A.W. (1975), "The Agricultural Research Council: FOOD RESEARCH INSTITUTE", Nutrition & Food Science, Vol. 75 No. 1, pp. 8-10. https://doi.org/10.1108/eb058608