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024 7 $a10.1007/978-3-031-30019-6
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035   $a(CKB)27994577600041
035   $a(Au-PeEL)EBL30706726
035   $a(DE-He213)978-3-031-30019-6
035   $a(OCoLC) 1395440866
035   $a(PPN)272271993
035   $a(EXLCZ)9927994577600041
100   $a20230817d2023      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 14$aThe Sensory Evaluation of Dairy Products /$fedited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian
205   $a3rd ed. 2023.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023.
215   $a1 online resource (390 pages) $cillustrations (black and white, and color)
311 0 $a9783031300189 
327   $aHistory of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices.
330   $aThe 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.
606   $aFood$xMicrobiology
606   $aFood$xSensory evaluation
606   $aFood science
606   $aFood Microbiology
606   $aSensory Evaluation
606   $aFood Science
615  0$aFood$xMicrobiology.
615  0$aFood$xSensory evaluation.
615  0$aFood science.
615 14$aFood Microbiology.
615 24$aSensory Evaluation.
615 24$aFood Science.
676   $a641.37
676   $a637
701   $aClark$b Stephanie$f1968-$01432416
701   $aDrake$b MaryAnne$01424811
701   $aKaylegian$b Kerry E$01432417
801  0$bMiAaPQ
801  1$bMiAaPQ
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906   $aBOOK
912   $a9910741174103321
996   $aThe sensory evaluation of dairy products$93577135
997   $aUNINA