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[null,"1.","Record Nr.",null,"UNISA996199250203316"]
[null,null,"Titolo",null,"Accelerating new food product design and development [[electronic resource] /] / editors, Jacqueline H. Beckley ... [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Blackwell Pub., : IFT Press, 2007"]
[null,null,"ISBN",null,"1-282-36500-2"]
[{"$nulls":4},"9786612365003"]
[{"$nulls":4},"0-470-27762-9"]
[{"$nulls":4},"1-61583-204-1"]
[{"$nulls":4},"0-470-27638-X"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (398 p.)"]
[null,null,"Collana",null,"IFT Press"]
[null,null,"Disciplina",null,"664"]
[{"$nulls":4},"664.0068/5"]
[null,null,"Soggetti",null,"Food industry and trade - Research - United States"]
[{"$nulls":4},"Food industry and trade - United States - Marketing"]
[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,"Accelerating New Food Product Design and Development; CONTENTS; Contributors; Preface; Chapter 1. Introduction; Part I. Understanding Product Development in Today's Food Industry; Chapter 2. How Did the Food Industry Get (from There) to Here?; Chapter 3. Developing Partnerships: Using Outside Resources for Product Development; Chapter 4. Building Superior RD Organizations; Chapter 5. A Supplier Perspective: Superior Services and Products Help Change Happen; Chapter 6. One Company's Perspective on Innovation-Starbucks Coffee; Part II. Accelerating Food Product Design and Development"]
[{"$nulls":4},"Chapter 7. Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful BrandsChapter 8. Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business; Chapter 9. Applying Processes That Accelerate New Product Development; Chapter 10. Five Years Later-Looking at How the University Prepares Someone for a Career in Food Science; Chapter 11. Speed Bump or Opportunity: Innovative Packaging and Its Impact on Accelerated Product Development Time; Chapter 12. Making Lemon Bars Out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality"]
[{"$nulls":4},"Part III. Optimizing Food Product Design and DevelopmentChapter 13. "]
[{"$nulls":4},"Identifying Critical Steps in the New Product Development Process; Chapter 14. Statistical Design: Experimental Units and Proper Designs; Chapter 15. Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage; Chapter 16. Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study; Chapter 17. Response Surface Methodology and Consumer-Driven Product Optimization"]
[{"$nulls":4},"Chapter 18. Accelerating and Optimizing New Food Product Design and Development-Status and State of the Industry: Do You Rent or Buy?Index"]
[null,null,null,"Sommario/riassunto","To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show today's food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency.   Accelerating New Food Product Design and Development is of value to a number of audiences. For f"]