roland carpenter (21 risultati)

Condizione: Muy bueno. : Este libro explora el análisis sensorial en el contexto del desarrollo y control de la calidad de los alimentos. Ofrece una visión detallada de las técnicas y metodologías utilizadas para evaluar las propiedades sensoriales de los alimentos, proporcionando información valiosa para la industria alimentaria y los profesionales del sector. Con 222 páginas, esta edición en tapa blanda es una guía completa para comprender y aplicar el análisis sensorial en la mejora de la calidad alimentaria. EAN: 9788420009889 Tipo: Libros Categoría: Ciencias Título: Análisis sensorial en el desarrollo y control de la calidad de alimentos Autor: Roland Carpenter| Manuel Alcalá Aguilera Idioma: es-ES Páginas: 222 Formato: tapa blanda.

Hardcover. Condizione: Very Good. HARDCOVER. VERY GOOD CONDITION.CLEAN, SOLID, BRIGHT.; GOLD SPINE & COVER TITLES ON LIGHT BROWN CLOTH HARD COVERS. ; 624pg pages; People, culture, history & land of the arabian world. Index.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: New.

Condizione: New.

Condizione: Nuevo. CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS | Encuadernación: Libro en otro formato | Páginas: 210 | Dimensiones: 170 x 240 | Sinopsis: Las pruebas sensoriales existen desde que el hombre utilizó sus sentidos para juzgar la calidad y seguridad del agua potable y de los alimentos. Con la aparición de la actividad comercial se desarrollaron distintos avances que permitieron análisis formali - Medicina y salud.

Condizione: Nuevo. Las pruebas sensoriales existen desde que el hombre utilizó sus sentidos para juzgar la calidad y seguridad del agua potable y de los alimentos. Con la aparición de la actividad comercial se desarrollaron distintos avances que permitieron análisis formali.

paperback. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!

Paperback. Condizione: Very Good. Kelly, Ken (illustratore). First and Later Printings. All copies have creased spines with light edge rubbings. Books 3 &6 -store stamped.

Rústica. Condizione: New. Condizione sovraccoperta: Nuevo. 01. LIBRO.

Condizione: New. In English.

Condizione: New. pp. 240 2nd Edition.

Taschenbuch. Condizione: Neu. Guidelines for Sensory Analysis in Food Product Development and Quality Control | Roland P. Carpenter (u. a.) | Taschenbuch | xxviii | Englisch | 2000 | Springer | EAN 9780834216426 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.

Spiral-bound. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Kartoniert / Broschiert. Condizione: New. Einwanderung als Bedrohung? Thilo Sarrazin hat mit seinen Thesen zur erblichen Intelligenz ethnischer Gruppen alte Weltbilder in die gesellschaftliche Diskussion zurueckgeholt, so auch die Angst vor dem Fremden. Die Debatte darueber nehmen die Autorinnen und .

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance. 240 pp. Englisch.

Condizione: New. Print on Demand pp. 240 Illus.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving profes.

Condizione: New. PRINT ON DEMAND pp. 240.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 240 pp. Englisch.