Descriptvie Sensory Analysis in Practice

Author: Maximo C. Gacula   Jr.  

Publisher: John Wiley & Sons Inc‎

Publication year: 2008

E-ISBN: 9780470384817

P-ISBN(Hardback):  9780917678370

Subject: TS207.3 Food analysis and safety verification

Language: ENG

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Description

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

Chapter

1.0 INTRODUCTION

pp.:  1 – 17

2.0 DAIRY PRODUCTS

pp.:  17 – 163

3.0 MEATS

pp.:  163 – 269

4.0 ALCOHOLIC BEVERAGES

pp.:  269 – 317

5.0 TEXTILE MATERIALS

pp.:  317 – 419

6.0 GENERAL APPLICATIONS

pp.:  419 – 473

7.0 COMPUTER SOFTWARE

pp.:  473 – 703

INDEX

pp.:  703 – 727

LastPages

pp.:  727 – 728

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