Descriptvie Sensory Analysis in Practice

byMaximo C. Gacula

Hardcover | December 27, 2004

Descriptvie Sensory Analysis in Practice by Maximo C. Gacula
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In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry.

Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.

Methods for statistical systems (SAS) computer programs are provided

Edited by M.C. Gacula, Jr., Gacula Associates, Scottsdale, Arizona.
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Title:Descriptvie Sensory Analysis in PracticeFormat:HardcoverProduct dimensions:728 pages, 9.3 X 6.3 X 1.9 inShipping dimensions:728 pages, 9.3 X 6.3 X 1.9 inPublished:December 27, 2004Publisher:WileyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0917678370

ISBN - 13:9780917678370

Appropriate for ages: All ages

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