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.

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Bibliographic Details

Title: Descriptvie Sensory Analysis in Practice
Publisher: Wiley Dez 2004
Publication Date: 2004
Language: English
ISBN 10: 0917678370
ISBN 13: 9780917678370
Binding: Buch
Condition: Neu
Dimensions: 240 millimeters width by 161 millimeters height by 43 millimeters depth
Weight: 1246 grams

About this title

Synopsis

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

About the Author

Edited by M.C. Gacula, Jr., Gacula Associates, Scottsdale, Arizona.

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