Descriptive sensory analysis in practice /

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 t...

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Bibliographic Details

Other Authors:	Gacula, Maximo C. (Editor)
Format:	eBook
Language:	English
Published:	Trumbull, CT : Food & Nutrition Press, ©1997.
Series:	Publications in food science and nutrition.
Subjects:	Food > Sensory evaluation. Sensory evaluation. Electronic books.
Online Access:	Connect to the full text of this electronic book