Descriptvie Sensory Analysis in PracticeISBN: 978-0-917678-37-0
Hardcover
728 pages
December 2004, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
|
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