Guidelines for Sensory Analysis in Food Product Development and Quality Control /

The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, and quality assurance. This book, authored by a panel of industrial experts from one of the world's leading centers of expertise on the subject, follows a...

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Bibliographic Details

Main Author:	Carpenter, Roland P.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Lyon, David H., Hasdell, Terry A.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 2000.
Edition:	Second edition.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book