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Sensory Evaluation of Food: Principles and Practices
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出版社:Springer
出版时间:2013年12月11日
10位国际标准书号:1461578450
13位国际标准书号(ISBN13):9781461578451
页数字数:827 页
所属类别:简装书
规格:254 x 178 mm
英文书格式: 纸质版或者PDF电子版(用Acrobat Reader打开)
中文名称:
英文书简介
Sensory Evaluation of Food: Principles and Practices
英文书摘要
The field of Sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a Sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable Sensory attrib utes that meet their expectations. Sensory professionals have advanced weil beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to partleipale in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They arealso expected tobe weil versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, Sensory professionals also need to understand people, for people are the measuring instruments that provide the basic Sensory data. People are notoriously variable and diffi cult to calibrate, presenting the Sensory specialist with many additional XV: xvi PREFACE measurement problems that are not present in instrumental methods."

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Sensory Evaluation of Food: Principles and Practices
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