Guidelines For Sensory Analysis In Food Product Development and QC
2nd Edition
By Roland P. Carpenter, David H. Lyon and Terry A. Hasdell
The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, and quality assurance. This book, authored by a panel of industrial experts from one of the world's leading centers of expertise on the subject, follows a logical sequence of questions that might be asked before undertaking sensory analysis. With a spiral, lay-flat binding, full descriptions of concepts, tests, and case studies, this book will be of value to those in the food and drink industry concerned with monitoring and controlling product quality, product development, market research and marketing.
CONTENTS:
Introduction, What is Sensory Analysis Used For? The Relationship of Physiology and Psychology to Sensory Analysis How to Use Sensory Analysis To Meet Your Objective The Products for Sensory Analysis Who are the Right People for Sensory Analysis? Experimental Design and Data Analysis Reporting and Recording Putting Sensory Analysis into Practice Case History: Specification and Quality Control Shelf-Life Studies Taint Investigation Mapping of Coffee Products Quality Control in Product Batching Graphical Methods for Monitoring Profile Panel Performance.
212 pages, 2000, Hard-Sprialbound - ISBN 0-8342-1642-6
Catalog #336
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