عنوان

Sensory analysis for food and beverage quality control

(Number (ISBN

1613444079 (electronic bk.)

(Number (ISBN

9781613444078 (electronic bk.)

Erroneous ISBN

1439831424

Erroneous ISBN

1845694767

Erroneous ISBN

9781439831427

Erroneous ISBN

9781845694760

Number

b501679

Title Proper

Sensory analysis for food and beverage quality control

General Material Designation

[Book]

Other Title Information

a practical guide /

First Statement of Responsibility

edited by David Kilcast.

Place of Publication, Distribution, etc.

Oxford :

Name of Publisher, Distributor, etc.

Woodhead Publishing,

Date of Publication, Distribution, etc.

2010.

Specific Material Designation and Extent of Item

1 online resource (xxv, 373 p.) :

Other Physical Details

ill.

Series Title

Woodhead Publishing series in food science, technology and nutrition ;

Volume Designation

no. 191.

Text of Note

Includes bibliographical references and index.

Text of Note

Pt. 1. Designing a sensory quality control program -- pt. 2. Methods for sensory quality control and analysis of results -- pt. 3. Sensory quality control in practice.

0

Text of Note

"Ìn my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages" "Chapters in Part I cover the key aspects to consider when designing a sensory QC program. The second part focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish." "Sensory analysis for food and beverage quality control will be an essential reference work for anyone setting up or operating a sensory QC program, or researching sensory QC."--BOOK JACKET.

Title

Sensory analysis for food and beverage quality control.

International Standard Book Number

9781439831427

Beverages-- Quality control.

Food-- Quality control.

Food-- Sensory evaluation.

Number

Edition

Class number

Book number

Kilcast, David.

Knovel (Firm)

Date of Transaction

20131119112858.0

Electronic name

[Book]

Y