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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| Format: | eBook |
| Language: | English |
| Published: |
Trumbull, CT :
Food & Nutrition Press,
©1997.
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| Series: | Publications in food science and nutrition.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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) Descriptiv. |
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| Physical Description: | 1 online resource (xiii, 712 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780470385036 0470385030 9780470384817 0470384816 |