Buch, Englisch, Format (B × H): 155 mm x 233 mm, Gewicht: 680 g
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
A Practical Guide
Buch, Englisch, Format (B × H): 155 mm x 233 mm, Gewicht: 680 g
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
ISBN: 978-0-08-101467-7
Verlag: Elsevier Science & Technology
Autoren/Hrsg.
Weitere Infos & Material
Part 1 Designing a sensory quality control program 1. Designing a sensory quality control program 2. Selection and management of staff for sensory quality control 3. Proficiency testing of sensory panels Part 2 Methods for sensory quality control and analysis of results 4. Sensory methods for quality control 5. Establishing product sensory specifications 6. Combining instrumental and sensory methods in food quality control 7. Statistical approaches to sensory quality control Part 3 Sensory quality control in practice 8. Using sensory techniques for shelf-life assessment 9. Sensory quality control for taint prevention 10. Sensory quality definition of food ingredients 11. Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors 12. Sensory quality control in the wine industry 13. Sensory quality control of distilled beverages 14. Sensory quality control of fresh produce 15. Sensory quality management of fish 16. Sensory quality control in food service 17. Sensory quality control of consumer goods other than food