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170712s2000 mdu eng |
| 020 |
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|a 9780834216426
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TP372.5
|b .G85 2000
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| 090 |
0 |
0 |
|a TP372.5
|b .G85 2000
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| 245 |
0 |
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|a Guidelines for sensory analysis in food product development and quality control
|c edited by Ronald P. Carpenter, David H. Lyon, Terry A. Hasdell
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| 250 |
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|a Second edition
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| 264 |
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0 |
|a Gaithersburg, Maryland :
|b Aspen Publishers
|c c2000
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| 300 |
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|a xxvii, 210 pages :
|b illustartions ;
|c 24 cm.
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| 336 |
|
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (p. 195-200) and index
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| 505 |
0 |
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|a 1. What is sensory analysis used for? -- 2. The relationship of physiology and psychology to sensory analysis -- 3. How to use sensory analysis to meet your objective -- 4. The products for sensory analysis -- 5. Who are the right people for sensory analysis? -- 6. Experimental design and data analysis -- 7. Reporting and recording -- 8. Putting sensory analysis into practice -- 9. Case history: specification and quality control -- 10. Case history: shelf-life studies -- 11. Case history: taint investigation -- 12. Case history: taint prevention -- 13. Case history: mapping of coffee products -- 14. Case history: quality control in product batching --15. Case history: graphical methods for monitoring profile panel performance
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| 650 |
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0 |
|a Food industry and trade
|x Quality control
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| 650 |
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0 |
|a Food
|x Sensory evaluation
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| 700 |
1 |
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|a Carpenter, Roland P. ,
|e ditor
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| 700 |
1 |
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|a Hasdell, Terry A. ,
|e ditor
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| 700 |
1 |
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|a Lyon, David H. ,
|d 1956- ,
|e ditor
|
| 999 |
|
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|a 1000172372
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|