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Sensory analysis for food and beverage quality control : a practical guide /
"�In my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vi...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Oxford :
CRC Press ; Woodhead Publishing,
2010.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 191. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn799881917 | ||
| 003 | OCoLC | ||
| 005 | 20231117044734.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 120716s2010 flua ob 001 0 eng d | ||
| 040 | |a KNOVL |b eng |e pn |c KNOVL |d ZCU |d OCLCQ |d E7B |d KNOVL |d H9Z |d KNOVL |d OCLCF |d IDEBK |d OPELS |d YDXCP |d KNOVL |d OCLCQ |d BUF |d D6H |d CEF |d YDX |d OCLCQ |d OTZ |d STF |d S2H |d OCLCO |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 1047615183 |a 1048052877 |a 1048389345 | ||
| 020 | |a 9781613444078 |q (electronic bk.) | ||
| 020 | |a 1613444079 |q (electronic bk.) | ||
| 020 | |a 1845694767 |q (electronic bk.) | ||
| 020 | |a 9781845694760 |q (electronic bk.) | ||
| 020 | |a 9781845699512 | ||
| 020 | |a 1845699513 | ||
| 020 | |z 9781439831427 | ||
| 020 | |z 1439831424 | ||
| 035 | |a (OCoLC)799881917 |z (OCoLC)1047615183 |z (OCoLC)1048052877 |z (OCoLC)1048389345 | ||
| 050 | 4 | |a TX546 |b .S44 2010eb | |
| 070 | |a TX546 |b .S462 2010 | ||
| 082 | 0 | 4 | |a 664.072 |2 22 |
| 245 | 0 | 0 | |a Sensory analysis for food and beverage quality control : |b a practical guide / |c edited by David Kilcast. |
| 260 | |a Boca Raton : |b CRC Press ; |a Oxford : |b Woodhead Publishing, |c 2010. | ||
| 300 | |a 1 online resource (xxv, 373 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v no. 191 | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | 1 | |a "�In my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages" "Chapters in Part I cover the key aspects to consider when designing a sensory QC program. The second part focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish." "Sensory analysis for food and beverage quality control will be an essential reference work for anyone setting up or operating a sensory QC program, or researching sensory QC."--Jacket. | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a pt. 1. Designing a sensory quality control program -- pt. 2. Methods for sensory quality control and analysis of results -- pt. 3. Sensory quality control in practice. | |
| 650 | 0 | |a Food |x Quality control. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Beverages |x Quality control. | |
| 650 | 6 | |a Aliments |x Qualit�e |x Audit. | |
| 650 | 6 | |a Aliments |x Analyse sensorielle. |0 (CaQQLa)201-0063168 | |
| 650 | 6 | |a Boissons |0 (CaQQLa)201-0004203 |x Qualit�e |0 (CaQQLa)201-0380200 |x Contr�ole. |0 (CaQQLa)201-0380200 | |
| 650 | 7 | |a Beverages |x Quality control |2 fast |0 (OCoLC)fst00831058 | |
| 650 | 7 | |a Food |x Quality control |2 fast |0 (OCoLC)fst00930584 | |
| 650 | 7 | |a Food |x Sensory evaluation |2 fast |0 (OCoLC)fst00930607 | |
| 700 | 1 | |a Kilcast, David. | |
| 776 | 0 | 8 | |i Print version: |t Sensory analysis for food and beverage quality control. |d Boca Raton : CRC Press ; Oxford : Woodhead Publishing, 2010 |z 9781439831427 |w (OCoLC)457164434 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 191. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845694760 |z Texto completo |