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110525s2010 flu e |
| 020 |
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|a 142009291X (hardback : alk. paper)
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| 020 |
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|a 9781420092912 (hardback : alk. paper)
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| 050 |
0 |
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|a TX546
|b .H68 2010
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| 090 |
0 |
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|a TX546
|b .H68 2010
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| 100 |
1 |
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|a Hough, Guillermo ,
|e author
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| 245 |
1 |
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|a Sensory shelf life estimation of food products
|c Guillermo Hough
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| 260 |
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|a Boca Raton, Florida :
|b CRC Press / Taylor & Francis ,
|c c2010
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| 300 |
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|a xvii, 246 p. :
|b ill. ;
|c 25 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction -- 2. Principles of sensory evaluation -- 3. Design of sensory shelf-life experiments -- 4. Survival analysis applied to sensory shelf-life -- 5. Survival analysis continued: Number of consumers, current status data, and covariates -- 6. Cut-off point (COP) methodology -- 7. Accelerated storage -- 8. Other applications of survival analysis in food quality
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| 520 |
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|a Evaluating food consumers' sensory perception is a key factor in determining the shelf-life of many food products. This book addresses sensory shelf life of food and explains how to design a shelf life estimation experiment. It also includes the code and instructions to perform calculations using the freely distributed R statistical package
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| 650 |
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0 |
|a Detectors
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| 650 |
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0 |
|a Food industry and trade
|x Quality control
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| 650 |
|
0 |
|a Food spoilage
|x Risk assessment
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| 650 |
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0 |
|a Food
|x Sensory evaluation
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| 650 |
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0 |
|a Food
|x Shelf-life dating
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| 650 |
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0 |
|a Food
|x Testing
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| 999 |
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|a 1000139378
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|