LEADER 02250oam  2200433   450 
001 9910787653003321
005 20190911100038.0
010   $a0-85709-885-3
035   $a(OCoLC)859395152
035   $a(MiFhGG)GVRL8CXJ
035   $a(EXLCZ)992670000000433634
100   $a20130624d2013      uy             0
101 0 $aeng
135   $aurun|---uuuua
181   $ctxt
182   $cc
183   $acr
200 00$aInstrumental assessment of food sensory quality $ea practical guide /$fedited by David Kilcast
210  1$aCambridge :$cWoodhead Publishing,$d2013.
215   $a1 online resource (xxx, 627 pages, 4 unnumbered pages of plates) $cillustrations (some color)
225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vnumber 253
300   $aDescription based upon print version of record.
311   $a0-85709-439-4 
320   $aIncludes bibliographical references and index.
327   $apart I. Principles and practice -- part II. Advances in methods for instrumental assessment of food sensory quality -- part III. Instrumental assessment of the sensory quality of particular foods and beverages.
330   $aInstrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumen
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 253.
606   $aFood$xQuality$xTesting
606   $aFlavor$xTesting
615  0$aFood$xQuality$xTesting.
615  0$aFlavor$xTesting.
676   $a664.072
702   $aKilcast$b David
801  0$bMiFhGG
801  1$bMiFhGG
906   $aBOOK
912   $a9910787653003321
996   $aInstrumental assessment of food sensory quality$93870809
997   $aUNINA