Sensory Analysis For Food And Beverage Quality Control

✏Book Title : Sensory Analysis for Food and Beverage Quality Control
✏Author : David Kilcast
✏Publisher : Elsevier
✏Release Date : 2010-05-24
✏Pages : 400
✏ISBN : 9781845699512
✏Available Language : English, Spanish, And French

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✏Sensory Analysis for Food and Beverage Quality Control Book Summary : 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 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. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

✏Book Title : Food and Beverage Stability and Shelf Life
✏Author : David Kilcast
✏Publisher : Elsevier
✏Release Date : 2011-04-08
✏Pages : 864
✏ISBN : 9780857092540
✏Available Language : English, Spanish, And French

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✏Food and Beverage Stability and Shelf Life Book Summary : Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

✏Book Title : Guidelines for Sensory Analysis in Food Product Development and Quality Control
✏Author : Roland P. Carpenter
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 210
✏ISBN : 9781461544470
✏Available Language : English, Spanish, And French

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✏Guidelines for Sensory Analysis in Food Product Development and Quality Control Book Summary : 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.

✏Book Title : Quality Control in the Beverage Industry
✏Author : Alexandru Grumezescu
✏Publisher : Academic Press
✏Release Date : 2019-08-15
✏Pages : 594
✏ISBN : 9780128166826
✏Available Language : English, Spanish, And French

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✏Quality Control in the Beverage Industry Book Summary : Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents the application of nanotechnology for the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality

✏Book Title : Sensory Evaluation in Quality Control
✏Author : Alejandra M. Munoz
✏Publisher : Springer Science & Business Media
✏Release Date : 2013-11-11
✏Pages : 240
✏ISBN : 9781489926531
✏Available Language : English, Spanish, And French

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✏Sensory Evaluation in Quality Control Book Summary : This book addresses an important, but so far neglected, topic: the application of sensory evaluation to quality control. Although several articles have been pub lished that have discussed concepts of quality control/sensory evaluation (QC/sen sory) programs, Sensory Evaluation in Quality Control is the first publication that addresses this topic in a comprehensive and practical way. This book is com prehensive, in that it presents the sensory and statistical information that is needed to design and implement several types of QCfsensory programs at the plant level. The book is practical, in that it provides a step-by-step description of the complete process to implement such programs, and it illustrates this process through real examples encountered by various consumer products companies (e. g. , foods, personal care products, paper products). With this practical information, sensory and quality professionals can design and implement sound QC/sensory programs at the plant level. This book was developed to provide the sensory and quality professional with an overview and guide to apply, in a production facility, the unique techniques that are used to measure sensory responses. Therefore, the book is intended for QC and/or R&D personnel (e. g. , sensory managers and analysts, and quality profes sionals) in charge of implementing an in-plant program, as well as for the plant management and plant technical personnel (sensory coordinator and quality pro fessionals) who are ultimately responsible for the routine operation of the estab lished program.

✏Book Title : Analysis of Foods and Beverages
✏Author : George Charalambous
✏Publisher : Elsevier
✏Release Date : 2012-12-02
✏Pages : 672
✏ISBN : 9780323143646
✏Available Language : English, Spanish, And French

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✏Analysis of Foods and Beverages Book Summary : Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages. It also gives an informed forecast of developments in this field. The book focuses on developed fields of scanning electron microscopy, X-ray microanalysis, differential laser light scattering, near-infrared reflectance and Fourier transformations, and continuous-flow and flow-injection analyses. It also includes mass spectrometry, nuclear magnetic resonance, and bioassay. This text also describes traditional techniques, such as the various forms of chromatography. Furthermore, the book presents an introduction of molecular analysis of synthetic flavors and the automation of food analysis by use of computers, robotics, and other on-line methods. Students, teachers, researchers, and all food analysts will find this book valuable, as it can provide information on the various modern analytical techniques in the food industry.

✏Book Title : Handbook of Analysis and Quality Control for Fruit and Vegetable Products
✏Author : S. Ranganna
✏Publisher : Tata McGraw-Hill Education
✏Release Date : 1986
✏Pages : 1112
✏ISBN : 0074518518
✏Available Language : English, Spanish, And French

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✏Handbook of Analysis and Quality Control for Fruit and Vegetable Products Book Summary : The first handbook of its kind, giving in one volume, etailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements.Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use. Sufficient theoretical information is included in each chapter before the methods are described. Each method is self-contained, easy to follow, time-tested and complete in all respects. Wherever needed, reference values or standards-PFA, ISI or FAO/WHO Codex Alimentarius are given. With its comprehensive coverage and up-to-date information, the book would be useful to public analysts, factory personnel, processors, research workers, and students of food science, food technology, agriculture and home science.

✏Book Title : The Analysis and Control of Less Desirable Flavors in Foods and Beverages
✏Author : George Charalambous
✏Publisher : Elsevier
✏Release Date : 2012-12-02
✏Pages : 368
✏ISBN : 9780323153843
✏Available Language : English, Spanish, And French

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✏The Analysis and Control of Less Desirable Flavors in Foods and Beverages Book Summary : The Analysis and Control of Less Desirable Flavors in Foods and Beverages contains the proceedings of a symposium held in August 1980 at the Second Chemical Congress of the North American Continent under the auspices of the Agricultural and Food Chemistry Division of American Chemical Society. The papers explore advances in the analysis and control or prevention of less desirable taste and aroma factors in foods and beverages such as fish and shellfish, meat, cheese, soy proteins, corn syrup, water, citrus juices, milk, and beer. This book is comprised of 15 chapters and begins with a review of advances in the separation of volatile components, particularly with respect to gas chromatography. The reader is then introduced to methods and procedures for analysis and control of less desirable flavors in fish and shellfish, meat, cheese, corn syrup, soy proteins, citrus juices, milk, beer, and wine. The analysis and control of taste and odor of public water supplies which are used commonly for food processing and manufacture are also considered. Furthermore, the techniques used to minimize, remove, or mask the bitter flavor that arises unintentionally during enzymatic hydrolysis of proteins are described. This monograph will be a useful resource for students, chemists, and food technologists, as well as growers, processors, fabricated food and beverage manufacturers, brewers, wine makers, distillers, and consumers.

✏Book Title : Sensory Evaluation Techniques Fourth Edition
✏Author : Morten C. Meilgaard
✏Publisher : CRC Press
✏Release Date : 2006-12-13
✏Pages : 464
✏ISBN : 9781420005561
✏Available Language : English, Spanish, And French

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✏Sensory Evaluation Techniques Fourth Edition Book Summary : From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.

✏Book Title : Control of Food Quality and Food Analysis
✏Author : Gordon Gerard Birch
✏Publisher : Elsevier Science & Technology
✏Release Date : 1984
✏Pages : 332
✏ISBN : UOM:39076006776954
✏Available Language : English, Spanish, And French

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✏Control of Food Quality and Food Analysis Book Summary : Control of food quality and food analysis or the pursuit of excellence. The nutritional quality of food. Food composition and analytical accuracy. Research on analysis of food quality. A scientist looks at future prospects for legislation. Market research as a support for quality control. Advances in the light microscopy of foods. Immunological methods.

✏Book Title : Alcoholic Beverages
✏Author : John Piggott
✏Publisher : Elsevier
✏Release Date : 2011-11-24
✏Pages : 520
✏ISBN : 9780857095176
✏Available Language : English, Spanish, And French

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✏Alcoholic Beverages Book Summary : Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production

✏Book Title : Sensory Evaluation Techniques Third Edition
✏Author : Morten C. Meilgaard
✏Publisher : CRC Press
✏Release Date : 1999-06-24
✏Pages : 416
✏ISBN : 1439832277
✏Available Language : English, Spanish, And French

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✏Sensory Evaluation Techniques Third Edition Book Summary : Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to have much in common. But in reality, food, cosmetic and paper products similar to these often undergo rigorous testing at some stage or another as part of a fascinating-and stimulating-scientific process: sensory evaluation. Aimed at the practicing sensory professional, Sensory Evaluation Techniques, Third Edition, makes product evaluation clear, concise, and approachable, with the simplest to the most complex sensory methods and their interpretation spelled out. The book explores the theory and applications of sensory evaluation methods with sufficient background material to allow the user to understand the evaluation of sensory perception and actually perform sensory tests. The book's "how-to" description of sensory evaluation methods features all of the commonly-used practical sensory tests, followed by a guide to selecting the optimal method for a given problem. Descriptions are accompanied by several practical examples. Consumer research techniques are included, and the book contains complete instructions for the Spectrumä method of descriptive analysis, as well as relevant selection of those statistical techniques the sensory analyst needs, with examples illustrating the analysis of sensory tests. New in the Third Edition is the latest information on sensory tests and statistical techniques for the analysis of sensory data being introduced all over the world. The Unified Approach to discrimination testing, for example, which is now becoming the norm in sensory science, is examined in detail, with examples provided. Also new: a Test Sensitivity Analyzer and over 300 scales and hundreds of standard terms for the Spectrum method. So whether it be for instructors and students of sensory science, practicing sensory analysts, or researchers and libraries in the production and marketing of food, beverages, cosmetics, fragrances, textiles and paper products, Sensory Evaluation Techniques, Third Edition, is one of the most comprehensive sources on sensory panel techniques in the industry.

✏Book Title : Handbook of Fermented Meat and Poultry
✏Author : Fidel Toldrá
✏Publisher : John Wiley & Sons
✏Release Date : 2014-10-27
✏Pages : 528
✏ISBN : 9781118522677
✏Available Language : English, Spanish, And French

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✏Handbook of Fermented Meat and Poultry Book Summary : Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

✏Book Title : Agrindex
✏Author :
✏Publisher :
✏Release Date : 1995
✏Pages :
✏ISBN : CORNELL:31924063051175
✏Available Language : English, Spanish, And French

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✏Agrindex Book Summary :

✏Book Title : Statistical Quality Control for the Food Industry
✏Author : Merton Hubbard
✏Publisher : Springer
✏Release Date : 1996
✏Pages : 327
✏ISBN : STANFORD:36105018322631
✏Available Language : English, Spanish, And French

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✏Statistical Quality Control for the Food Industry Book Summary : Food quality systems; control charts; fundamentals; sampling; test methods; product specifications; process capability; process control; sensory control; net content control; design of experiments; vendor quality assurance; implementing a quality control program; the computer and process control.

✏Book Title : Evaluation of Seafood Freshness Quality
✏Author : J. Richard Botta
✏Publisher : Wiley-VCH
✏Release Date : 1995
✏Pages : 180
✏ISBN : CORNELL:31924074184601
✏Available Language : English, Spanish, And French

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✏Evaluation of Seafood Freshness Quality Book Summary :

✏Book Title : Bibliography of Agriculture
✏Author :
✏Publisher :
✏Release Date : 1986
✏Pages :
✏ISBN : STANFORD:36105014006006
✏Available Language : English, Spanish, And French

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✏Bibliography of Agriculture Book Summary :

✏Book Title : Food Science and Technology Abstracts
✏Author :
✏Publisher :
✏Release Date : 1981
✏Pages :
✏ISBN : UIUC:30112017978773
✏Available Language : English, Spanish, And French

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✏Food Science and Technology Abstracts Book Summary : Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

✏Book Title : A Comparison of Phenolic Composition and Sensory Evaluation Results of Twelve 1998 Red Wines
✏Author : Shelly Marie Caulkins
✏Publisher :
✏Release Date : 2000
✏Pages : 250
✏ISBN : UCAL:X61935
✏Available Language : English, Spanish, And French

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✏A Comparison of Phenolic Composition and Sensory Evaluation Results of Twelve 1998 Red Wines Book Summary :

✏Book Title : Two Tools to Assist with Managing Food Qualities
✏Author : Hsin-Yun Lin
✏Publisher :
✏Release Date : 1995
✏Pages : 164
✏ISBN : WISC:89052194479
✏Available Language : English, Spanish, And French

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✏Two Tools to Assist with Managing Food Qualities Book Summary :

✏Book Title : Special Report New York State Agricultural Experiment Station Geneva
✏Author : New York State Agricultural Experiment Station
✏Publisher :
✏Release Date : 1970
✏Pages :
✏ISBN : OSU:32435058542689
✏Available Language : English, Spanish, And French

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✏Special Report New York State Agricultural Experiment Station Geneva Book Summary :

✏Book Title : A Comparison of Descriptive Terminology Systems for the Sensory Analysis of Flavor Defects in Milk
✏Author : Michelle Renee Claassen
✏Publisher :
✏Release Date : 1991
✏Pages : 418
✏ISBN : CORNELL:31924059880454
✏Available Language : English, Spanish, And French

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✏A Comparison of Descriptive Terminology Systems for the Sensory Analysis of Flavor Defects in Milk Book Summary :

✏Book Title : Sensory evaluation techniques
✏Author : Morten Meilgaard
✏Publisher : CRC
✏Release Date : 1987-07-31
✏Pages : 144
✏ISBN : 0849354315
✏Available Language : English, Spanish, And French

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✏Sensory evaluation techniques Book Summary :

✏Book Title : Symposium on Quality of Vegetables
✏Author : P. Baardseth
✏Publisher :
✏Release Date : 1984
✏Pages : 302
✏ISBN : WISC:89031286586
✏Available Language : English, Spanish, And French

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✏Symposium on Quality of Vegetables Book Summary :

✏Book Title : Handbook of Meat Poultry and Seafood Quality
✏Author : Leo M. L. Nollet
✏Publisher : John Wiley & Sons
✏Release Date : 2012-05-29
✏Pages : 576
✏ISBN : 9781118352458
✏Available Language : English, Spanish, And French

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✏Handbook of Meat Poultry and Seafood Quality Book Summary : A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

✏Book Title : Fundamentals of Quality Control for the Food Industry
✏Author : Amihud Kramer
✏Publisher :
✏Release Date : 1966
✏Pages : 541
✏ISBN : UOM:39015074096374
✏Available Language : English, Spanish, And French

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✏Fundamentals of Quality Control for the Food Industry Book Summary : Responsibilities and organization of the quality control department; Some general principles; Color and gloss; Viscosity and consistency; Size and shape; Defects; Kinesthetics or texture; Flavor; Taste testing; Microanalytical methods; Water, waste control, and sanitation; Government and trade standards of quality; Development of grades and standards of quality; Acceptance sampling and inspection; Recording and reporting - control charts; Evolutionary operations - EVOP; Production control; Inventory control and budgeting; Transportation.

✏Book Title : Discrimination Testing in Sensory Science
✏Author : Lauren Rogers
✏Publisher : Woodhead Publishing
✏Release Date : 2017-09-29
✏Pages : 518
✏ISBN : 9780081011164
✏Available Language : English, Spanish, And French

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✏Discrimination Testing in Sensory Science Book Summary : Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R. The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control. Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches Features extensive coverage of analysis with a variety of software systems Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control

✏Book Title : Production et conservation des poires
✏Author : Symposium on Production and Preservation of Pears (1984, Avignon)
✏Publisher :
✏Release Date : 1984
✏Pages : 245
✏ISBN : 906605431X
✏Available Language : English, Spanish, And French

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✏Production et conservation des poires Book Summary :

✏Book Title : Which Degree in Britain
✏Author :
✏Publisher :
✏Release Date : 1999
✏Pages :
✏ISBN : UCAL:$B337553
✏Available Language : English, Spanish, And French

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✏Which Degree in Britain Book Summary : A comprehensive guide to full-time degree courses, institutions and towns in Britain.

✏Book Title : CSIRO Food Research Quarterly
✏Author : Commonwealth Scientific and Industrial Research Organization (Australia). Division of Food Research
✏Publisher :
✏Release Date : 1976
✏Pages :
✏ISBN : MINN:31951D000636226
✏Available Language : English, Spanish, And French

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✏CSIRO Food Research Quarterly Book Summary :