Laboratory methods for sensory analysis of food / by Linda M. Poste et al.: A73-1864/1991E
Sensory analysis is used to assess quality control and new product development in the food industry. This type of evaluation, which is required for most food products, can be carried out by a small number of people or by several hundred, depending on the information required. This comprehensive manual discusses the sensory evaluation process in detail, including selection and training of panelists, sample preparation, types of testing and testing procedures.
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| Department/Agency |
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|---|---|
| Title | Laboratory methods for sensory analysis of food / by Linda M. Poste et al. |
| Publication type | Monograph |
| Language | [English] |
| Other language editions | [French] |
| Format | Physical text |
| Other formats | Digital text-[English] |
| Note(s) |
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| Publishing information |
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| Binding | Softcover |
| Description | 90p. : figs., graphs, tables ; 23 cm. |
| ISBN | 0-660-13807-7 |
| Catalogue number |
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| Departmental catalogue number | Publication 1864/E |
| Subject terms |
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