Guidelines for Sensory Analysis in Food Product Development and Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control by Roland P. Carpenter, David H. Lyon, Terry A. Hasdell.

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of...

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Bibliographic Details
Main Authors: Carpenter, Roland P. (Author), Lyon, David H. (Author), Hasdell, Terry A. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 2000.
Edition:2nd ed. 2000.
Series:Springer eBook Collection.
Subjects:
Quality control.
Reliability.
Industrial safety.
Food—Biotechnology.
Business.
Management science.
Electronic resources (E-books)
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