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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