عنوان

Sensory analysis for food and beverage quality control

شابک

1613444079 (electronic bk.)

شابک

9781613444078 (electronic bk.)

شابک اشتباه

1439831424

شابک اشتباه

1845694767

شابک اشتباه

9781439831427

شابک اشتباه

9781845694760

شماره

b501679

عنوان اصلي

Sensory analysis for food and beverage quality control

نام عام مواد

[Book]

ساير اطلاعات عنواني

a practical guide /

نام نخستين پديدآور

edited by David Kilcast.

محل نشرو پخش و غیره

Oxford :

نام ناشر، پخش کننده و غيره

Woodhead Publishing,

تاریخ نشرو بخش و غیره

2010.

نام خاص و کميت اثر

1 online resource (xxv, 373 p.) :

ساير جزييات

ill.

عنوان فروست

Woodhead Publishing series in food science, technology and nutrition ;

مشخصه جلد

no. 191.

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

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.

بدون عنوان

0

متن يادداشت

"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.

عنوان

Sensory analysis for food and beverage quality control.

شماره استاندارد بين المللي کتاب و موسيقي

9781439831427

موضوع مستند نشده

Beverages-- Quality control.

موضوع مستند نشده

Food-- Quality control.

موضوع مستند نشده

Food-- Sensory evaluation.

شماره

ويراست

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Kilcast, David.

مستند نام تنالگان تاييد نشده

Knovel (Firm)

تاريخ عمليات

20131119112858.0

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y