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Inhaltsangabe
In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry.
Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.
Methods for statistical systems (SAS) computer programs are provided
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Über die Autorin bzw. den Autor
Edited by M.C. Gacula, Jr., Gacula Associates, Scottsdale, Arizona.
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In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry.
Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.
Methods for statistical systems (SAS) computer programs are provided
Aus dem Klappentext
In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the Flavor Profile that laid the foundation for the development of current desriptive techniques used today in academia and industry.
Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.
Methods for statistical systems (SAS) computer programs are provided
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- VerlagJohn Wiley & Sons
- Erscheinungsdatum2004
- ISBN 10 0917678370
- ISBN 13 9780917678370
- EinbandTapa dura
- SpracheEnglisch
- Anzahl der Seiten728
- HerausgeberGacula M. C.
- Kontakt zum HerstellerNicht verfügbar
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Descriptive Sensory Analysis in Practice (Publications in Food Science and Nutrition)
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Food and Nutrition Press, 1997
ISBN 10: 0917678370
ISBN 13: 9780917678370
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Descriptvie Sensory Analysis in Practice
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ISBN 10: 0917678370
ISBN 13: 9780917678370
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Descriptive Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice
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Gebunden. Zustand: New. Über den AutorEdited by M.C. Gacula, Jr., Gacula Associates, Scottsdale, Arizona.KlappentextIn defining sensory properties of products, descriptive techniques that utilize trained panels are used. Bestandsnummer des Verkäufers 447104769
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Descriptvie Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice (Hardcover)
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John Wiley and Sons Ltd, Hoboken, 1997
ISBN 10: 0917678370
ISBN 13: 9780917678370
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Hardcover. Zustand: new. Hardcover. In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Bestandsnummer des Verkäufers 9780917678370
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Descriptive Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice
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