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Hoofdkenmerken

Auteur:	Carpenter, Roland P.; Lyon
Redacteur:	Carpenter, Roland P.
Titel:	Guidelines for Sensory Analysis in Food Product Development and Quality Control
Uitgever:	Aspen Publishers Inc.,U.S.
ISBN:	9780834216426
ISBN boekversie:	9781461544470
Editie:	Second Edition 2000
Land van oorsprong:	United States
Prijs:	€ 113.98
Verschijningsdatum:	30-04-2000
Bericht:	Langere levertijd (2-3 weken)

Inhoudelijke kenmerken

Categorie:	Food & beverage technology
Geillustreerd:	2 Illustrations, black and white

Technische kenmerken

Verschijningsvorm:	Paperback / softback
Paginas:	210
Hoogte mm.:	153
Breedte mm.:	229
Dikte mm.:	15
Gewicht gr.:	374

 

Inhoud:

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. To some extent, sensory scien­ tists have perpetuated this fear by failing to recognize the industrial con­ straints to implementing sensory testing procedures.