The Sensory Evaluation of Dairy Products [E-Book] / edited by Stephanie Clark, Michael Costello, MaryAnne Drake, Floyd Bodyfelt.
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the prepar...
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Full text |
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Personal Name(s): | Bodyfelt, Floyd. editor |
Clark, Stephanie. editor / Costello, Michael. editor / Drake, MaryAnne. editor | |
Imprint: |
New York, NY :
Springer US,
2009
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Physical Description: |
XV, 576 p. online resource. |
Note: |
englisch |
ISBN: |
9780387774084 |
DOI: |
10.1007/978-0-387-77408-4 |
Subject (LOC): |
- History of Sensory Analysis
- Psychological Considerations in Sensory Analysis
- Physiology of Sensory Perception
- Dairy Products Evaluation Competitions
- Fluid Milk and Cream Products
- Butter
- Creamed Cottage Cheese
- Yogurt
- Cheddar and Cheddar-Type Cheese
- Ice Cream and Related Products
- Concentrated and Dried Milk Products
- Pasteurized Process Cheese
- Sour Cream and Related Products
- Swiss Cheese and Related Products
- Mozzarella
- Latin American Cheeses
- Modern Sensory Practices.