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ocn437219599 |
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OCoLC |
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20240909213021.0 |
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m o d |
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cr mn|---||||| |
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090817s2008 xx o 000 0 eng d |
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|a MERUC
|b eng
|e pn
|c MERUC
|d EBLCP
|d BTCTA
|d OCLCQ
|d N$T
|d OCLCF
|d UKDOC
|d OCLCQ
|d DEBSZ
|d OCLCQ
|d ZCU
|d MERUC
|d OCLCA
|d ICG
|d OCLCQ
|d DKC
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCL
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| 019 |
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|a 259258775
|a 476174932
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|a 9780470376669
|q (electronic bk.)
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| 020 |
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|a 047037666X
|q (electronic bk.)
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|a (OCoLC)437219599
|z (OCoLC)259258775
|z (OCoLC)476174932
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4 |
|a TP370.F628 2002
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| 072 |
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|a TEC
|x 012000
|2 bisacsh
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| 049 |
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|a HCDD
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| 100 |
1 |
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|a Side, Catherine.
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| 245 |
1 |
0 |
|a Food Product Development :
|b Based on Experience.
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| 260 |
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|a Hoboken :
|b John Wiley & Sons,
|c 2008.
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| 300 |
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|a 1 online resource (216 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Ift Basic Symposium Series
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| 505 |
0 |
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|a Food Product Development; CONTENTS; Contributors; Foreword; Preface; Acknowledgments; 1 Effective Communication; 2 Focusing on the Participants: When and How to Involve Them; 3 Managing the Product Development Process; 4 Organizing Human Resources: By Project? By Discipline? As a Matrix?; 5 Product Life Cycle: Consumer Market Research; 6 Shelf-Life Considerations and Techniques; 7 Product and Concept Testing--Methods and Cost Control; 8 Case Study: Introducing a New Flavor and Color Ingredient; 9 Food Safety Systems: Anticipating Production and Integration into the Process.
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| 505 |
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|a 10 Some Lesson Vignettes from Focus Groups and Other Market Research11 Equipment Integration in the Process: Patent Questions and Vendor Confidentiality; 12 The Role of Food Packaging in Product Development; 13 Contract Packaging or In-House Manufacturing?; 14 Initial and Progressive Cost Estimates; Index.
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| 520 |
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|a Improve your product development success ratio!. This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing. A c.
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| 588 |
0 |
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|a Print version record.
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| 650 |
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0 |
|a Food industry and trade.
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| 650 |
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7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Food industry and trade
|2 fast
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| 758 |
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|i has work:
|a Food Product Development (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCYTDJQ4CJDdfdjCvGJT9gq
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
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|i Print version:
|z 9780813820293
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| 830 |
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0 |
|a IFT basic symposium series.
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| 856 |
4 |
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|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=353470
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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