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- Author: Mariko A Francombe
- Publisher: Aspen Publishers
- ISBN-10: 0412429500
- ISBN-13: 9780412429507
- Format: 15.6 x 23.4 x 1 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Guidelines for Sensory Analysis in Food Product Development and Quality Control (e-book) (used book) | bookbook.eu
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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.
EXTRA 10 % discount with code: EXTRA
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- Author: Mariko A Francombe
- Publisher: Aspen Publishers
- ISBN-10: 0412429500
- ISBN-13: 9780412429507
- Format: 15.6 x 23.4 x 1 cm, minkšti viršeliai
- Language: English English
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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