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SCIDIR_on1295642119 |
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OCoLC |
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20231120010631.0 |
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m o d |
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cr cnu---unuuu |
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220208s2022 mau o 000 0 eng d |
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|a OPELS
|b eng
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|e pn
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|d UKMGB
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|a 020357822
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|a 0323903185
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|a 9780323903189
|q (electronic bk.)
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|z 9780128228326
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|z 0128228326
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|a (OCoLC)1295642119
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|a TX555
|b .S45 2022
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|a 664.9072
|2 23
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|a Sensory analysis for the development of meat products :
|b methodological aspects and practical applications /
|c edited by Jose Manuel Lorenzo, Mirian Pateiro, Erick Saldana, Paulo E.S. Munekata.
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| 264 |
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|a Cambridge, MA :
|b Woodhead Publishing,
|c [2022]
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| 300 |
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|a 1 online resource (1 volume)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a <P>1. Introduction</p> <p><b>Section 1: Methodological aspects of sensory analysis of meat products </b>2. Necessary considerations for sensory evaluation of meat products 3. Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products 4. Alternative descriptive methods answered by consumers for the sensory characterization of meat products 5. Dynamic descriptive methods for sensory characterization of meat products 6. Statistical methods for the analysis of sensory data of meat products</p> <p><b>Section 2: Practical applications of sensory analysis for development of meat products </b>7. Descriptive sensory analysis of meat -- the baseline for any sensory innovation for meat products 8. Consumer sensory perception of dried cured meat products using holistic methods 9. Using the Rate-all-that-apply (RATA) methodology to include the consumers voice in the production of burgers 10. Consumer opinion about ham -- the sensory challenge continues: Case study 11. Flash profile in the characterization of dry-cured meat sausages: Case study 12. Projective mapping in the development of frankfurter: Case study 13. Free choice profile method to optimize the development of sausages: Case study 14. Temporal Dominance of Sensation (TDS) as a tool for the development of smoked bacon: Case study 15. Dynamic profile to optimize the addition of preservatives in dry-cured sausages: case study</p>
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| 588 |
0 |
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|a Online resource; title from digital title page (viewed on April 08, 2022).
|
| 650 |
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0 |
|a Meat
|x Sensory evaluation.
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| 650 |
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6 |
|a Viande
|0 (CaQQLa)201-0004100
|x Analyse sensorielle.
|0 (CaQQLa)201-0379164
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| 700 |
1 |
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|a Lorenzo, Jos�e M.,
|e editor.
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| 700 |
1 |
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|a Moure, Mirian Pateiro,
|e editor.
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| 700 |
1 |
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|a Saldana, Erick,
|e editor.
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| 700 |
1 |
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|a Munekata, Paulo E. S.,
|e editor.
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| 776 |
0 |
8 |
|i Print version:
|t Sensory analysis for the development of meat products.
|d Oxford : Woodhead Publishing, 2021
|z 9780128228326
|w (OCoLC)1276784109
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| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780128228326
|z Texto completo
|
