| 書目名稱 | The Sensory Evaluation of Dairy Products |
| 編輯 | Stephanie Clark,MaryAnne Drake,Kerry Kaylegian |
| 視頻video | http://file.papertrans.cn/920/919642/919642.mp4 |
| 概述 | A reference text for the science behind sensory evaluation of dairy products.A practical guide to the preparation of samples for sensory evaluation.A training tool for personnel in the evaluation of d |
| 圖書封面 |  |
| 描述 | .The Sensory Evaluation of Dairy Products, Third Edition. is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.. |
| 出版日期 | Textbook 2023Latest edition |
| 關(guān)鍵詞 | sensory analysis; dairy products; yogurt; dried milk products; sensory practices |
| 版次 | 3 |
| doi | https://doi.org/10.1007/978-3-031-30019-6 |
| isbn_softcover | 978-3-031-30021-9 |
| isbn_ebook | 978-3-031-30019-6 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
|Archiver|手機(jī)版|小黑屋|
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