Descriptvie Sensory Analysis in Practice Hardcover - 2004 - 1st Edition
by Maximo C. Gacula
From the rear cover
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
Details
- Title Descriptvie Sensory Analysis in Practice
- Author Maximo C. Gacula
- Binding Hardcover
- Edition number 1st
- Edition 1
- Pages 728
- Volumes 1
- Language ENG
- Publisher Wiley-Blackwell
- Date 2004-12-27
- ISBN 9780917678370 / 0917678370
- Weight 2.87 lbs (1.30 kg)
- Dimensions 9.34 x 6.36 x 1.9 in (23.72 x 16.15 x 4.83 cm)
- Library of Congress subjects Food - Sensory evaluation, Sensory evaluation
- Library of Congress Catalog Number 97060573
- Dewey Decimal Code 664.07
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Descriptvie Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice
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Descriptive Sensory Analysis in Practice
by Gacula, Maximo C.; Gacula, Maximo C
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