Guidelines for Sensory Analysis in Food Product Development and Quality Control

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

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...

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Bibliographic Details
Main Authors: Lyon, David H. (Author), Francombe, Mariko A. (Author), Hasdell, Terry A. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1992.
Edition:1st ed. 1992.
Series:Springer eBook Collection.
Subjects:
Quality control.
Reliability.
Industrial safety.
Food—Biotechnology.
Electronic resources (E-books)
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