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Descriptvie Sensory Analysis in Practice

Language EnglishEnglish
Book Hardback
Book Descriptvie Sensory Analysis in Practice Gacula
Libristo code: 03022671
Publishers John Wiley & Sons Inc, December 2004
In defining sensory properties of products, descriptive techniques that utilize trained panels are u... Full description
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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

About the book

Full name Descriptvie Sensory Analysis in Practice
Author Gacula, Maximo C, Jr. (Department of Psychology, Arizona State University, Tempe, Arizona)
Language English
Binding Book - Hardback
Date of issue 2004
Number of pages 728
EAN 9780917678370
ISBN 9780917678370
Libristo code 03022671
Publishers John Wiley & Sons Inc
Weight 1288
Dimensions 160 x 236 x 48

Categories

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Mathematics & Science > Chemistry
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