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Title Guidelines for sensory analysis in food product development and quality control
Edition Second edition / [edited by] Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
Published Gaithersburg, Md. : Aspen Publishers, 2000

Copies

Location Call no. Vol. Availability
 MELB  664.07 Car/Gfs 2000  AVAILABLE
Description xxvii, 210 pages : illustrations ; 24 cm
Series Springer Nature Book Archives Millennium (2000-2004)
Contents Contents: Ch.1. What is sensory analysis used for? -- Ch.2. The relationship of physiology and psychology to sensory analysis -- Ch.3. How to use sensory analysis to meet your objective -- Ch.4. The products for sensory analysis -- Ch.5. Who are the right people for sensory analysis? -- Ch.6. Experimental design and data analysis -- Ch.7. Reporting and recording -- Ch.8. Putting sensory analysis into practice -- Ch.9. Case history: specification and quality control -- Ch.10. Case history: shelf-life studies -- Ch.11. Case history: taint investigation -- Ch.12. Case history: Taint prevention -- Ch.13. Case history: mapping of coffee products -- Ch.14. Case history: quality control in product -- Ch.15. Case history: graphical methods for monitoring profile panel performance
Bibliography Includes bibliographical references (pages 195-200) and index
Subject Food industry and trade -- Quality control.
Food -- Sensory evaluation.
Author Carpenter, Roland P.
Hasdell, Terry A.
Lyon, David H., 1956-
LC no. 99027341
ISBN 0834216426