Loading...

QR Code

Guidelines for sensory analysis in food product development and quality control /

Saved in:

Bibliografiske detaljer
Andre forfattere:	Lyon, David H., 1956-
Format:	Bog
Sprog:	engelsk
Udgivet:	New York : Chapman and Hall, 1992.
Fag:	Food > Sensory evaluation. Food industry and trade > Quality control.
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Lignende værker

Sensory quality in foods and beverages
Udgivet: (1983)

Sensory analysis of foods /
Udgivet: (1984)

Sensory properties of foods /
Udgivet: (1977)

Sensory evaluation of food theory and practice
af: Jellinek, Gisela
Udgivet: (1984)

Basic sensory methods for food evaluation /
Udgivet: (1989)

New directions for product testing and sensory analysis of foods /
af: Moskowitz, Howard R.
Udgivet: (1985)

Sensory methodology for food comparison of (1) Statistical designs, (2) panel training and experience, and (3) evaluation techniques
af: Chambers, Robert W., Edgar
Udgivet: (1983)

Principles of sensory evaluation of food
af: Amerine, M. A. (Maynard Andrew), 1911-
Udgivet: (1965)

Sensory evaluation of food : statistical methods and procedures /
af: O'Mahony, Michael, 1942-
Udgivet: (1986)

Food structure : its creation and evaluation /
Udgivet: (1988)

Sensory evaluation practices
af: Stone, Herbert
Udgivet: (1985)

Control of food quality and food analysis
Udgivet: (1984)

Quality control for foods and agricultural products /
Udgivet: (1996)

Manual of food quality control, 16 /
af: Baratta, Edmond J.
Udgivet: (1994)

Selected sensory methods problems and approaches to measuring hedonics a symposium
Udgivet: (1982)

Manual of food quality control, 5 : food inspection /
Udgivet: (1984)

Manual of food quality control, 6 : food for export /
Udgivet: (1991)

Manual for proximate and sensory analysis of food /
af: Baqar, M.R
Udgivet: (1986)

Manual of food quality control, 11 : food for export /
Udgivet: (1991)

Seafood quality determination : proceedings of the International Symposium on Seafood Quality Determination, coordinated by the University of Alaska Sea Grant College Program, Anchorage, Alaska /
Udgivet: (1987)

Manual of food quality control, 3 : commodities /
Udgivet: (1979)

Quality control for the food industry /
af: Kramer, Amihud
Udgivet: (1970)

Quality control in the food industry /
Udgivet: (1967)

Statistical quality control for the food industry /
af: Hubbard, Merton R.
Udgivet: (1996)

Food acceptability /
Udgivet: (1989)

Quality control in the food industry volume 3 /
Udgivet: (1972)

Food quality assurance /
af: Gould, Wilbur A., 1920-
Udgivet: (1977)

Manual of food quality control, 9 : introduction to food sampling /
Udgivet: (1988)

Quality assurance of food : ingredients, processing, and distribution /
af: Stauffer, John E.
Udgivet: (1988)

Manual of food quality control, 1 : the food control laboratory /
af: Martin, P. G.
Udgivet: (1986)

Manual of food quality control, 2 : additives, contaminants, techniques /
Udgivet: (1980)

Taste testing techniques for agricultural products some guidelines for researchers
af: Stevens, Susan, 1956-
Udgivet: (1985)

Role of chemistry in the quality of processed food /
Udgivet: (1986)

Food control in action /
Udgivet: (1980)

Food quality and nutrition research priorities for thermal processing
Udgivet: (1978)

A colour atlas of food quality control /
af: Sutherland, Jane P.
Udgivet: (1986)

Control of critical points in food processing a systems approach
Udgivet: (1977)

Manual of food quality control, 7 : food analysis : general techniques, additives, contaminants and composition /
Udgivet: (1986)

Manuals of food quality control /
Udgivet: (1990)

Flavor: it's chemical, behavior and commercial aspects : proceedings of the Arthur D. Little, Inc., Flavor Symposium, 1977 /
Udgivet: (1978)