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Sinopsis
In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry.
Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.
Methods for statistical systems (SAS) computer programs are provided
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Edited by M.C. Gacula, Jr., Gacula Associates, Scottsdale, Arizona.
De la contraportada
In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry.
Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.
Methods for statistical systems (SAS) computer programs are provided
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In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the Flavor Profile that laid the foundation for the development of current desriptive techniques used today in academia and industry.
Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.
Methods for statistical systems (SAS) computer programs are provided
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Descriptvie Sensory Analysis in Practice
Publicado por
Wiley & Sons, Incorporated, John, 2004
ISBN 10: 0917678370
ISBN 13: 9780917678370
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Librería: Better World Books Ltd, Dunfermline, Reino Unido
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Condición: Good. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. Nº de ref. del artículo: 52315077-20
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Descriptive Sensory Analysis in Practice (Publications in Food Science and Nutrition)
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Food and Nutrition Press, 1997
ISBN 10: 0917678370
ISBN 13: 9780917678370
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Librería: Anybook.com, Lincoln, Reino Unido
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Condición: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1400grams, ISBN:0917678370. Nº de ref. del artículo: 4313938
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Descriptive Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice
Librería: moluna, Greven, Alemania
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Gebunden. Condición: New. Über den AutorEdited by M.C. Gacula, Jr., Gacula Associates, Scottsdale, Arizona.KlappentextIn defining sensory properties of products, descriptive techniques that utilize trained panels are used. Nº de ref. del artículo: 447104769
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Descriptvie Sensory Analysis in Practice (Hardcover)
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John Wiley and Sons Ltd, Hoboken, 1997
ISBN 10: 0917678370
ISBN 13: 9780917678370
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Librería: CitiRetail, Stevenage, Reino Unido
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Hardcover. Condición: new. Hardcover. In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9780917678370
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Descriptive Sensory Analysis in Practice
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Descriptvie Sensory Analysis in Practice
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Buch. Condición: Neu. Neuware - In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the 'Flavor Profile' that laid the foundation for the development of current desriptive techniques used today in academia and industry. Nº de ref. del artículo: 9780917678370
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Descriptvie Sensory Analysis in Practice
Librería: Revaluation Books, Exeter, Reino Unido
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Hardcover. Condición: Brand New. 1st edition. 712 pages. 9.00x6.25x1.75 inches. In Stock. Nº de ref. del artículo: x-0917678370
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