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 |
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