Woodhead publishing series in food science, technology and nutrition - 9780081014677 - sensory analysis for food and beverage quality control: a practical guide (11 risultati)
Altre immaginiLingua: Inglese
Editore: Elsevier Inc, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: preigu, Osnabrück, Germaniapreigu
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EUR 177,75
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Taschenbuch. Condizione: Neu. Sensory Analysis for Food and Beverage Quality Control | David Kilcast | Taschenbuch | Woodhead Publishing, Ltd | Einband - fest (Hardcover) | Englisch | 2016 | Elsevier Inc | EAN 9780081014677 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicher…heit[at]kolibri360[dot]de | Anbieter: preigu.
Lingua: Inglese
Editore: Woodhead Publishing, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 258,65
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Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 245,21
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Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 254,23
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Condizione: New. In.
Lingua: Inglese
Editore: Woodhead Publishing, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 282,50
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Woodhead Publishing, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 282,07
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Elsevier Science, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: moluna, Greven, Germaniamoluna
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EUR 291,04
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Condizione: New. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testingExamines methods for sensory quality control and statistical data analysisReviews the use of sensory quali.
Lingua: Inglese
Editore: Woodhead Publishing, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 172,70
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Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Elsevier Inc Mai 2014, 2014
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 195,00
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 good…s 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 one cover the key aspects to consider when designing a sensory QC program. The second part of the book 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 of the book 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. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. 400 pp. Englisch.
Lingua: Inglese
Editore: Woodhead Publishing, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
- Print on Demand
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 209,54
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Paperback. Condizione: Brand New. reprint edition. 400 pages. 9.00x6.00x1.00 inches. In Stock. This item is printed on demand.
Lingua: Inglese
Editore: Elsevier Inc, 2016
Serie: Libro 94 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 221,24
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 whi…ch 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 one cover the key aspects to consider when designing a sensory QC program. The second part of the book 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 of the book 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. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC.
