Sensory analysis for food and beverage quality control a practical guide

"Ìn my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vitally import...

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Bibliographic Details
Other Authors: Kilcast, David.
Format: eBook
Language: English
Published: Boca Raton : Oxford : CRC Press ; Woodhead Publishing, 2010.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 191.
Subjects:
Food > Quality control.
Food > Sensory evaluation.
Beverages > Quality control.
elektronické knihy
electronic books
ISBN: 9781613444078
9781845694760
9781439831427
Physical Description: 1 online zdroj (xxv, 373 p.) : ill.

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Table of contents

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020 |a 9781613444078  |q (ebook) 
020 |a 9781845694760  |q (ebook) 
020 |z 9781439831427 
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245 0 0 |a Sensory analysis for food and beverage quality control  |h [elektronický zdroj] :  |b a practical guide /  |c edited by David Kilcast. 
260 |a Boca Raton :  |b CRC Press ;  |a Oxford :  |b Woodhead Publishing,  |c 2010. 
300 |a 1 online zdroj (xxv, 373 p.) :  |b ill. 
490 1 |a Woodhead Publishing series in food science, technology and nutrition ;  |v no. 191 
504 |a Includes bibliographical references and index. 
520 1 |a "Ìn my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages" "Chapters in Part I cover the key aspects to consider when designing a sensory QC program. The second part focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish." "Sensory analysis for food and beverage quality control will be an essential reference work for anyone setting up or operating a sensory QC program, or researching sensory QC."--BOOK JACKET. 
505 0 |a Pt. 1. Designing a sensory quality control program -- pt. 2. Methods for sensory quality control and analysis of results -- pt. 3. Sensory quality control in practice. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food  |x Quality control. 
650 0 |a Food  |x Sensory evaluation. 
650 0 |a Beverages  |x Quality control. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Kilcast, David. 
776 0 8 |i Print version:  |t Sensory analysis for food and beverage quality control.  |d Boca Raton : CRC Press ; Oxford : Woodhead Publishing, 2010  |z 9781439831427  |w (OCoLC)457164434 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 191. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpSAFBQCA1/sensory_analysis_for_food_and_beverage_quality_control__a_practical_guide  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79485  |d 79485 
993 |x NEPOSILAT  |y EIZ 

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