عنوان

Sensory analysis for food and beverage quality control

شابک

9781613444078 (electronic bk.)

کد کشور

IR

شماره

E-8527

زبان متن نوشتاري يا گفتاري و مانند آن

انگلیسی

کشور محل نشر

IR

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

Boca Raton

نام ناشر، پخش کننده و غيره

: CRC Press ;Oxford :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

Print - Electronic

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

"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.

عنوان

Woodhead Publishing in food science, technology, and nutrition

شماره جلد

no. 191

موضوع مستند نشده

Food--Quality control

موضوع مستند نشده

Food--Sensory evaluation

موضوع مستند نشده

Beverages--Quality control

شماره

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Kilcast, David

مستند نام اشخاص تاييد نشده

Knovel (Firm

کشور

ایران

نام ميزبان

Sensory Analysis for Food and Beverage Quality Control: A Practical Guide

شماره دسترسي

عادی

اطلاعات مختصر

عادی

نام الکترونيکي

E-8527.pdf

بيت در ثانيه

0

ارتباط براي تسهيلات دسترسي

ایمانی

نوع فرمت الکترونيکي

متن

اندازه فايل

0

شماره کنترل رکورد

E-8527

يادداشت عمومي

انگلیسی

وضعیت فهرست نویسی

old catalog

فرمت انتشار

pe

نوع ماده

BL

پیشوند ISBD اعمال شده است

1

سطح دسترسي

a

تكميل شده

Y