Guidelines for Sensory Analysis in Food Product Development and Quality Control
Book Details
Format
Hardback or Cased Book
ISBN-10
0412429500
ISBN-13
9780412429507
Publisher
Springer Nature B.V.
Imprint
Springer
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Dec 31st, 1995
Print length
152 Pages
Weight
366 grams
Dimensions
16.90 x 25.10 x 1.50 cms
Product Classification:
Industrial quality control
Ksh 12,950.00
Werezi Extended Catalogue
0 in stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
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.
Get Guidelines for Sensory Analysis in Food Product Development and Quality Control by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Springer Nature B.V. and it has pages.
