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The Sensory Evaluation of Dairy Products

Editat de Stephanie Clark, Michael Costello, MaryAnne Drake, Floyd Bodyfelt
en Limba Engleză Paperback – 5 sep 2014
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
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Specificații

ISBN-13: 9781489998422
ISBN-10: 148999842X
Pagini: 596
Ilustrații: XV, 576 p.
Dimensiuni: 155 x 235 x 35 mm
Greutate: 0.9 kg
Ediția:2nd ed. 2009
Editura: Springer
Colecția Springer
Locul publicării:New York, NY, United States

Public țintă

Professional/practitioner

Cuprins

History of Sensory Analysis.- Psychological Considerations in Sensory Analysis.- Physiology of Sensory Perception.- Dairy Products Evaluation Competitions.- Fluid Milk and Cream Products.- Butter.- Creamed Cottage Cheese.- Yogurt.- Cheddar and Cheddar-Type Cheese.- Ice Cream and Related Products.- Concentrated and Dried Milk Products.- Pasteurized Process Cheese.- Sour Cream and Related Products.- Swiss Cheese and Related Products.- Mozzarella.- Latin American Cheeses.- Modern Sensory Practices.

Textul de pe ultima copertă

The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Caracteristici

A reference text for the science behind sensory evaluation of dairy products A practical guide to the preparation of samples for sensory evaluation A training tool for personnel in the evaluation of dairy products Includes supplementary material: sn.pub/extras