INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
9781613444078 (electronic bk.)
NATIONAL BIBLIOGRAPHY NUMBER
Country Code
IR
Number
E-8527
LANGUAGE OF THE ITEM
.Language of Text, Soundtrack etc
انگلیسی
COUNTRY OF PUBLICATION OR PRODUCTlON
Country of publication
IR
TITLE AND STATEMENT OF RESPONSIBILITY
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
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Boca Raton
Name of Publisher, Distributor, etc.
: CRC Press ;Oxford :Woodhead Publishing,
Date of Publication, Distribution, etc.
, 2010.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (xxv, 373 p.)
Other Physical Details
: ill.
SERIES
Series Title
(Woodhead Publishing series in food science, technology and nutrition
Volume Designation
; no. 191.)
NOTES PERTAINING TO PUBLICATION, DISTRIBUTION, ETC.
Text of Note
Print - Electronic
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
"aIn 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.
SERIES
Title
Woodhead Publishing in food science, technology, and nutrition
Volume Number
no. 191
TOPICAL NAME USED AS SUBJECT
Food--Quality control
Food--Sensory evaluation
Beverages--Quality control
DEWEY DECIMAL CLASSIFICATION
Number
664
.
072
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX546
Book number
.
S44
,
2010eb
PERSONAL NAME - SECONDARY RESPONSIBILITY
Kilcast, David
Knovel (Firm
ORIGINATING SOURCE
Country
ایران
ELECTRONIC LOCATION AND ACCESS
Host name
Sensory Analysis for Food and Beverage Quality Control: A Practical Guide
Access number
عادی
Compression information
عادی
Electronic name
E-8527.pdf
Bits per second
0
Contact for access assistance
ایمانی
Electronic Format Type
متن
File size
0
Record control number
E-8527
Public note
انگلیسی
old catalog
pe
BL
1
a
Y
