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Guidelines for Sensory Analysis in Food Product Development and Quality Control

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Guidelines for Sensory Analysis in Food Product Development and Quality Control - Lyon, David H, and Francombe, Mariko A, and Hasdell, Terry A
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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 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 scientists have perpetuated this fear with a failure to recognize the constraints of ...

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Guidelines for Sensory Analysis in Food Product Development and Quality Control 2012, Springer, New York, NY

ISBN-13: 9781461358251

1992 edition

Trade paperback