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Guidelines for Sensory Analysis in Food Product Development and Quality Control

  • Format
  • Bog, hardback
  • Engelsk
  • 131 sider

Beskrivelse

1 What is sensory analysis used for?.- 2 How to use sensory analysis to meet your objective.- 3 What samples are being analysed?.- 4 Who are the right people for sensory analysis?.- 5 Experimental design and data analysis.- 6 Putting sensory analysis into practice.- 7 Reporting and recording.- 8 Case history: Shelf-life studies.- 9 Case history: Product matching.- 10 Case history: Product matching achieved through product mapping.- 11 Case history: Taint investigation.- 12 Case history: Taint prevention.- 13 Case history: Specification and quality control.- Appendix: Some useful tables for sensory tests.- Glossary of terms used in sensory analysis.

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Detaljer
  • SprogEngelsk
  • Sidetal131
  • Udgivelsesdato31-12-1995
  • ISBN139780412429507
  • Forlag Springer
  • FormatHardback
  • Udgave0
Størrelse og vægt
  • Vægt395 g
  • Dybde1 cm
  • coffee cup img
    10 cm
    book img
    15,6 cm
    23,4 cm

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