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Guidelines for Sensory Analysis in Food Product Development and Quality Control - Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
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Roland P. Carpenter, David H. Lyon, Terry A. Hasdell:

Guidelines for Sensory Analysis in Food Product Development and Quality Control - Taschenbuch

ISBN: 0834216426

[SR: 949249], Paperback, [EAN: 9780834216426], Springer, Springer, Book, [PU: Springer], Springer, The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, and quality assurance. This book, authored by a panel of industrial experts from one of the world's leading c, 268153, Economics, 268156, Econometrics, 268159, Economic Conditions, 268160, Economic Policy & Development, 506824, Economic Systems, 268163, History, 268164, International Economics, 268170, Labour, 268173, Macroeconomics, 268176, Microeconomics, 268177, Political Economy, 268178, Theory & Philosophy, 68, Business, Finance & Law, 1025612, Subjects, 266239, Books, 268308, Production & Quality Control, 268290, Management, 68, Business, Finance & Law, 1025612, Subjects, 266239, Books, 268179, Professional Finance, 659892, Audits & Auditing, 268180, Banking, 659982, Budgeting, 268181, Corporate, 659984, Forecasting, 659986, Foreign Exchange, 268183, Insurance, 659992, International Finance, 268194, Investments & Securities, 268216, Public, 659994, Purchasing & Procurement, 659996, Risk Management, 659998, Taxation, 660000, Venture Capital, 68, Business, Finance & Law, 1025612, Subjects, 266239, Books, 278202, Industrial Chemistry, 922268, Chemical, 278115, Engineering & Technology, 57, Science & Nature, 1025612, Subjects, 266239, Books, 278229, Mechanical & Materials Engineering, 278240, Dynamics & Vibration, 278232, Engineering Thermodynamics, 278250, Engines & Power Transmission, 278237, Fluid Mechanics, 278238, Hydraulics, 278233, Materials Science, 278247, Materials Testing, 278254, Mechanical Engineering, 278213, Polymers, 278115, Engineering & Technology, 57, Science & Nature, 1025612, Subjects, 266239, Books, 922314, Production, Manufacturing & Operational, 922402, Computer Aided Manufacture, 922322, Health & Safety, 278291, Industrial Design, 922320, Manufacturing, 922328, Materials & Industries, 922358, Productivity, 278168, Robotics, 278115, Engineering & Technology, 57, Science & Nature, 1025612, Subjects, 266239, Books, 922496, Food Science, 277859, Food & Farming, 57, Science & Nature, 1025612, Subjects, 266239, Books, 571050, Mechanical & Material Engineering, 564346, Engineering, 564334, Scientific, Technical & Medical, 1025612, Subjects, 266239, Books

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Guidelines for Sensory Analysis in Food Product Development and Quality Control
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Guidelines for Sensory Analysis in Food Product Development and Quality Control - Taschenbuch

2000, ISBN: 9780834216426

[ED: Taschenbuch / Paperback], [PU: Springer, Berlin], AUSFÜHRLICHERE BESCHREIBUNG: 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. INHALT: Introduction. What is Sensory Analysis Used For? The Relationship of Physiology and Psychology to Sensory Analysis. How to Use Sensory Analysis To Meet Your Objective. The Products for Sensory Analysis. Who Are the Right People for Sensory Analysis? Experimental Design and Data Analysis. Reporting and Recording. Putting Sensory Analysis into Practice. Case History: Specification and Quality Control. Case History: Shelf-Life Studies. Case History: Taint Investigation. Case History: Taint Prevention. Case History: Mapping of Coffee Products. Case History: Quality Control in Product Batching. Case History: Graphical Methods for Monitoring Profile Panel Performance. Appendix. Glossary. Bibliography, [SC: 0.00], Neuware, gewerbliches Angebot, H: 229mm, B: 152mm, T: 12mm, [GW: 353g]

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ISBN: 9780834216426

ID: 12957464

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. 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. Books, Business, Finance and Law~~Industry and Industrial Studies~~Manufacturing Industries, Guidelines For Sensory Analysis In Food Product Development And Quality Control~~Book~~9780834216426~~Roland P. Carpenter, David H. Lyon, Terry A. Hasdell, , , , , , , , , ,, [PU: Aspen Publishers]

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Guidelines for Sensory Analysis in Food Product Development and Quality Control - Roland P. Carpenter
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Roland P. Carpenter:
Guidelines for Sensory Analysis in Food Product Development and Quality Control - Taschenbuch

2000, ISBN: 0834216426

ID: 11647028634

[EAN: 9780834216426], Neubuch, [PU: Springer Apr 2000], Medical|Diagnosis, Medical|Neuroscience, Technology|Food Science, This item is printed on demand - Print on Demand 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. 210 pp. Englisch

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Guidelines for Sensory Analysis in Food Product Development and Quality Control - Carpenter, Roland P. Lyon, David H. Hasdell, Terry A.
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Carpenter, Roland P. Lyon, David H. Hasdell, Terry A.:
Guidelines for Sensory Analysis in Food Product Development and Quality Control - Taschenbuch

2000, ISBN: 9780834216426

[ED: Softcover], [PU: Springer, Berlin], 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.2nd ed. 2000. xxviii, 210 S. 2 SW-Abb. 229 mmVersandfertig in 3-5 Tagen, [SC: 0.00]

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Guidelines for Sensory Analysis in Food Product Development and Quality Control
Autor:

Carpenter, Roland P.; Lyon, David H.; Hasdell, Terry A.

Titel:

Guidelines for Sensory Analysis in Food Product Development and Quality Control

ISBN-Nummer:

9780834216426

The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, and quality assurance. This book, authored by a panel of industrial experts from one of the world's leading centers of expertise on the subject, follows a logical sequence of questions that might be asked before undertaking sensory analysis. With a spiral, lay-flat binding, full descriptions of concepts, tests, and case studies, this book will be of value to those in the food and drink industry concerned with monitoring and controlling product quality, product development, market research and marketing.

Detailangaben zum Buch - Guidelines for Sensory Analysis in Food Product Development and Quality Control


EAN (ISBN-13): 9780834216426
ISBN (ISBN-10): 0834216426
Taschenbuch
Erscheinungsjahr: 2000
Herausgeber: SPRINGER VERLAG GMBH
212 Seiten
Gewicht: 0,522 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 04.06.2007 20:13:27
Buch zuletzt gefunden am 19.11.2016 17:12:13
ISBN/EAN: 9780834216426

ISBN - alternative Schreibweisen:
0-8342-1642-6, 978-0-8342-1642-6

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