2000, ISBN: 9780834216426

[ED: Softcover], [PU: Springer, Berlin], Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. W… Mehr…

[ED: Softcover], [PU: Springer, Berlin], Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. 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 always 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 product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance. 2nd ed. 2000. xxviii, 210 S. XXVIII, 210 p. 2 illus. 229 mm Versandfertig in 6-10 Tagen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Offene Rechnung (Vorkasse vorbehalten)<

2000, ISBN: 9780834216426

[ED: Taschenbuch], [PU: Springer US], Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With… Mehr…

[ED: Taschenbuch], [PU: Springer US], Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli­ cated, objective, unbiased sensory assessment, which can be applied rou­ tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. 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 always 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 product research,..., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 240, [GW: 354g], 2nd ed. 2000. Softcover reprint of the original 2nd ed. 2000, Banküberweisung, PayPal, Klarna-Sofortüberweisung, [CT: Sonstiges / Sonstiges]<

ISBN: 9780834216426

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were seve… Mehr…

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli­ cated, objective, unbiased sensory assessment, which can be applied rou­ tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. 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 always 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 product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien­ tists have perpetuated this fear by failing to recognize the industrial con­ straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance., Springer<

2000, ISBN: 0834216426

2nd ed. 2000. Softcover reprint of the original 2nd ed. 2000 Kartoniert / Broschiert Betriebswirtschaft und Management, Sicherheitssysteme und Brandmeldeanlagen, Design; foodindustry; p… Mehr…

2nd ed. 2000. Softcover reprint of the original 2nd ed. 2000 Kartoniert / Broschiert Betriebswirtschaft und Management, Sicherheitssysteme und Brandmeldeanlagen, Design; foodindustry; physiology; qualityassurance; qualitycontrol; qualitycontrol,reliability,safetyandrisk, mit Schutzumschlag 11, [PU:Springer US; Springer US, New York, N.Y.]<