Guidelines for Sensory Analysis in Food Product Development and Quality Control

1 What is sensory analysis used for?.- 2 How to use sensory analysis to meet your objective.- 3 What samples are being analysed?.- 4 Who are the right people for sensory analysis?.- 5 Experimental design and data analysis.- 6 Putting sensory analysis into practice.- 7 Reporting and recording.- 8 Case history: Shelf-life studies.- 9 Case history: Product matching.- 10 Case history: Product matching achieved through product mapping.- 11 Case history: Taint investigation.- 12 Case history: Taint prevention.- 13 Case history: Specification and quality control.- Appendix: Some useful tables for sensory tests.- Glossary of terms used in sensory analysis.

Author: Mariko A. Francombe, Terry A. Hasdell, Lyon
Publisher: Aspen Publishers
Published: 12/31/1995
Pages: 152
Binding Type: Paperback
Weight: 0.86lbs
Size: 9.21h x 6.14w x 0.38d
ISBN: 9780412429507

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