Sensory Evaluation Practices
Series: Food Science and Technology Ser. Edition statement:4th ed. Published by : Academic Press [Imprint] | Elsevier Science & Technology Books (San Diego : ) Physical details: 438p. 25cms. ISBN:9780123820860; 0123820863 (Trade Cloth). Year: 2012-
http://www.columbia.edu/cgi-bin/cul/resolve?clio10051656
- Full text available from ScienceDirect Agricultural and Biological Sciences eBook Collection 2012
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Books
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Cental Instituite of Fisheries Education | 664.072 STO (Browse shelf(Opens below)) | Available | 23147 |
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| 664.07 TOT Rapid and on-line instrumentation for food quality assurance / | 664.07 ZHA Specialty Foods,Processing Technology,Quality,and Safety | 664.072 KIL Sensory analysis for food and beverage quality control | 664.072 STO Sensory Evaluation Practices | 664.0722 SUN Modern Techniques for Food Authentication | 664.0722 SUN Modern Techniques for Food Authentication | 664.09 HOL Thermal processing of packaged foods / |
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Annotation Addressing the many gaps in the literature, this edition shows how to organize and operate a testing program and design a test facility. It includes recommendations on procedures for selecting, screening and qualifying subjects, and the communication of actionable results.
Scholarly & Professional Elsevier Science & Technology Books
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