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[null,"1.","Record Nr.",null,"UNINA9910787653003321"]
[null,null,"Titolo",null,"Instrumental assessment of food sensory quality : a practical guide / / edited by David Kilcast"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge : , : Woodhead Publishing, , 2013"]
[null,null,"ISBN",null,"0-85709-885-3"]
[null,null,"Descrizione fisica",null,"1 online resource (xxx, 627 pages, 4 unnumbered pages of plates) : illustrations (some color)"]
[null,null,"Collana",null,"Woodhead Publishing series in food science, technology and nutrition, , 2042-8049 ; ; number 253"]
[null,null,"Disciplina",null,"664.072"]
[null,null,"Soggetti",null,"Food - Quality - Testing"]
[{"$nulls":4},"Flavor - Testing"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"part 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."]
[null,null,null,"Sommario/riassunto","Instrumental 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"]