Descriptvie Sensory Analysis in Practice de Gacula

Descriptvie Sensory Analysis in Practice

Autor Gacula, Jr. Gacula, Maximo C. Editat de M. C. Gacula

en Limba Engleză Hardback – 30 noi 2004

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

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Specificații

ISBN-13: 9780917678370
ISBN-10: 0917678370
Pagini: 728
Dimensiuni: 162 x 237 x 48 mm
Greutate: 1.3 kg
Editura: Wiley

Textul de pe ultima copertă

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

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