| 书目名称 | Sensory Evaluation of Food | | 副标题 | Principles and Pract | | 编辑 | Harry T. Lawless,Hildegarde Heymann | | 视频video | | | 丛书名称 | Food Science Text Series | | 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 well 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 participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well versed in an in cr | | 出版日期 | Book 19991st edition | | 关键词 | cognition; control; design; food; maintenance; quality; quality control | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4419-7452-5 | | isbn_ebook | 978-1-4419-7452-5Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer Science+Business Media New York 1999 |
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发表于 2025-3-21 19:22:12
