| 书目名称 | Sensory Evaluation of Food | | 副标题 | Principles and Pract | | 编辑 | Harry T. Lawless,Hildegarde Heymann | | 视频video | | | 图书封面 |  | | 描述 | The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers‘ perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced weil beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to partleipale in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They arealso expected tobe weil versed in an in crea | | 出版日期 | Book 1999 | | 关键词 | cognition; food; maintenance; quality | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-7843-7 | | isbn_ebook | 978-1-4615-7843-7 | | copyright | Springer Science+Business Media, LLC 1999 |
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发表于 2025-3-21 19:53:29
