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Gacula, Maximo C.

Descriptvie Sensory Analysis in Practice

Gacula, Maximo C. - Descriptvie Sensory Analysis in Practice, ebook

148,80€

Ebook, PDF with Adobe DRM
ISBN: 9780470384817
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Printing30 pages with an additional page accrued every day, capped at 30 pages
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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

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2004
Language
en
Edition
1
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (PDF)
9780470384817
Printed ISBN
9780917678370

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