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Descriptive sensory analysis in practice /

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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

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