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Fb2 Descriptive Sensory Analysis in Practice ePub

by Maximo C. Gacula

Category: Agricultural Sciences
Subcategory: Science books
Author: Maximo C. Gacula
ISBN: 0917678370
ISBN13: 978-0917678370
Language: English
Publisher: Wiley-Blackwell; 1 edition (August 1997)
Pages: 728
Fb2 eBook: 1414 kb
ePub eBook: 1627 kb
Digital formats: lrf lit txt rtf

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Maximo C. Gacula J. Several collections of published papers are reprinted in this book. Statistical Analysis of Descriptive Sensory Data. Part 2. Areas of Applications - Dairy Products. Gacula Jr. ISBN: 978-17-67837-0 December 2004 Wiley-Blackwell 728 Pages. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. Cannot be combined with any other offers.

Descriptive Sensory Analysis in Practice. Jr. Maximo C. Gacula. The heart of this book is product optimization which covers in great detail designs and analysis of optimization studies with consumers. A rundown of this chapter includes: preliminaries, test fo. More).

The book's unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the field, who each combines an academic and business acumen.

In defining sensory properties of products, descriptive techniques that utilize trained panels are used.

This book discusses experimental designs which are very useful in sensory and consumer testing. As an added feature this coverage is fully illustrated with real-life examples.

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Gacula, Jr. Descriptive sensory analysis in practice Close. Are you sure you want to remove Descriptive sensory analysis in practice from your list? Descriptive sensory analysis in practice. Published 1997 by Food & Nutrition Press in Trumbull, CT. Written in English.

Descriptive analysis uses sensory panellists who are trained to quantify specific sensory attributes for appearance, flavour, texture and aftertaste

Descriptive analysis uses sensory panellists who are trained to quantify specific sensory attributes for appearance, flavour, texture and aftertaste. The procedure involves the use of sensory terms that are produced in collaboration with the panellists and the panel leader, which is called the quantitative descriptive analysis (QDA) method, or the Spectrum method, which uses a strict technical sensory vocabulary using reference materials

Mobile version (beta).

Mobile version (beta). 1. 1 Mb. Viewpoints and Controversies in Sensory Science and Consumer Product Testing (Publications in Food Science and Nutrition). Howard R. Moskowitz, Alejandra M. Muñoz, Maximo .

In defining sensory properties of products, descriptive techniquesthat utilize trained panels are used. Arthur D. Little, Inc.pioneered a desriptive technique in the 1950's known as the "FlavorProfile" that laid the foundation for the development of currentdesriptive techniques used today in academia and industry.

Several collections of published papers are reprinted in thisbook. The main areas covered include dairy products, meats,alcoholic beverages, textile materials and general applications. Inaddition, Dr. Gacula has prepared 40 pages of new text material on(1) Descriptive Sensory Analysis Methods, and (2) ComputerSoftware.

Methods for statistical systems (SAS) computer programs areprovided

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