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Guidelines for Sensory Analysis in Food Product Development and Quality Control

by Mariko A. Francombe
Save 35% Save 35%
Current price ₹5,873.00
Original price ₹9,035.00
Original price ₹9,035.00
Original price ₹9,035.00
(-35%)
₹5,873.00
Current price ₹5,873.00

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Book cover type: Paperback
  • ISBN13: 9780412429507
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Springer
  • Publisher Imprint: Aspen Publishers
  • Publication Date:
  • Pages: 152
  • Original Price: EUR 79.95
  • Language: English
  • Edition: N/A
  • Item Weight: 391 grams
  • BISAC Subject(s): Food Science / General and Business Law

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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