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Guidelines for Sensory Analysis in Food Product Development and Quality Control
Lyon, David H.; Francombe, Mariko A.; Hasdell, Terry A.
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Description for Guidelines for Sensory Analysis in Food Product Development and Quality Control
Paperback. Num Pages: 131 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 8. Weight in Grams: 242.
Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. ... Read more
Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
131
Condition
New
Number of Pages
131
Place of Publication
New York, NY, United States
ISBN
9781461358251
SKU
V9781461358251
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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