Items related to Descriptvie Sensory Analysis in Practice
Synopsis
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) Descriptive Sensory Analysis Methods, and (2) Computer Software.
Methods for statistical systems (SAS) computer programs are provided
"synopsis" may belong to another edition of this title.
About the Author
Edited by M.C. Gacula, Jr., Gacula Associates, Scottsdale, Arizona.
"About this title" may belong to another edition of this title.
- PublisherWiley-Blackwell
- Publication date1997
- ISBN 10 0917678370
- ISBN 13 9780917678370
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages728
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Descriptvie Sensory Analysis in Practice
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Wiley & Sons, Incorporated, John, 2004
ISBN 10: 0917678370
ISBN 13: 9780917678370
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Descriptive Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice (Hardcover)
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John Wiley and Sons Ltd, Hoboken, 1997
ISBN 10: 0917678370
ISBN 13: 9780917678370
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Hardcover. Condition: new. Hardcover. 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) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided 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) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780917678370
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Descriptvie Sensory Analysis in Practice
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Gebunden. Condition: New. Über den AutorEdited by M.C. Gacula, Jr., Gacula Associates, Scottsdale, Arizona.KlappentextIn defining sensory properties of products, descriptive techniques that utilize trained panels are used. Seller Inventory # 447104769
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Descriptvie Sensory Analysis in Practice
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