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Guidelines for Sensory Analysis in Food Product Development and Quality Control
Engelsk
Bogcover for Guidelines for Sensory Analysis in Food Product Development and Quality Control af Lyon David H. Lyon, Francombe Mariko A. Francombe, Hasdell Terry A. Hasdell, 9780412429507
Specifikationer
Sprog:
Engelsk
Sider:
152
ISBN-13:
9780412429507
Indbinding:
Hardback
ISBN-10:
0412429500
Udg. Dato:
31 dec 1995
Størrelse i cm:
23,4 x 15,6
Oplagsdato:
31 dec 1995

Guidelines for Sensory Analysis in Food Product Development and Quality Control

Engelsk
Hardback 1995
Format:

Bog beskrivelse
1 What is sensory analysis used for?.- 2 How to use sensory analysis to meet your objective.- 3 What samples are being analysed?.- 4 Who are the right people for sensory analysis?.- 5 Experimental design and data analysis.- 6 Putting sensory analysis into practice.- 7 Reporting and recording.- 8 Case history: Shelf-life studies.- 9 Case history: Product matching.- 10 Case history: Product matching achieved through product mapping.- 11 Case history: Taint investigation.- 12 Case history: Taint prevention.- 13 Case history: Specification and quality control.- Appendix: Some useful tables for sensory tests.- Glossary of terms used in sensory analysis.
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Specifikationer
Sprog:
Engelsk
Sider:
152
ISBN-13:
9780412429507
Indbinding:
Hardback
ISBN-10:
0412429500
Udg. Dato:
31 dec 1995
Størrelse i cm:
23,4 x 15,6
Oplagsdato:
31 dec 1995
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