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 impor...

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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
1613444079
1845694767
9781845694760
9781845699512
1845699513
9781439831427
1439831424
Physical Description: 1 online resource (xxv, 373 pages) : illustrations

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Table of contents

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035 |a (OCoLC)799881917  |z (OCoLC)1047615183  |z (OCoLC)1048052877  |z (OCoLC)1048389345 
245 0 0 |a Sensory analysis for food and beverage quality control :  |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 resource (xxv, 373 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition ;  |v no. 191 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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."--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  |b Knovel (All titles) 
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=https://app.knovel.com/hotlink/toc/id:kpSAFBQCA1/sensory-analysis-for?kpromoter=marc  |y Full text 

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