The sensory evaluation of dairy products.
Clark, Stephanie, 1968- editor.; Drake, MaryAnne, editor.; Kaylegian, Kerry E., editor.
2023
TX556.M5
Available Online

Linked e-resources

Linked Resource Online Access
Concurrent users Unlimited
Authorized users Authorized users
Document Delivery Supplied Can lend chapters, not whole ebooks

Details

Title The sensory evaluation of dairy products.
Edition Third edition / Stephanie Clark, MaryAnne Drake, Kerry Kaylegian, editors.
ISBN 9783031300196 (electronic bk.)
303130019X (electronic bk.)
9783031300189
3031300181
DOI https://doi.org/10.1007/978-3-031-30019-6
Published Cham : Springer, 2023.
Language English
Description 1 online resource (390 pages) : illustrations (black and white, and color).
Other Standard Identifiers 10.1007/978-3-031-30019-6 doi
Call Number TX556.M5
Dewey Decimal Classification 637
Summary The Sensory Evaluation of Dairy Products, Third 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 preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Note Previous edition: 2009.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Clark, Stephanie, 1968- editor.
Drake, MaryAnne, editor.
Kaylegian, Kerry E., editor.
Available in Other Form Sensory evaluation of dairy products.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
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
Mold-ripened cheeses
Goat and Sheep Cheeses
Modern Sensory Practices.

Browse Subjects

Show more subjects...

Statistics

from
to
Export