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001476316 001__ 1476316
001476316 003__ OCoLC
001476316 005__ 20231003174643.0
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001476316 008__ 230829s2023\\\\sz\a\\\\ob\\\\001\0\eng\d
001476316 019__ $$a1394115017$$a1395182989
001476316 020__ $$a9783031300196$$q(electronic bk.)
001476316 020__ $$a303130019X$$q(electronic bk.)
001476316 020__ $$z9783031300189
001476316 020__ $$z3031300181
001476316 0247_ $$a10.1007/978-3-031-30019-6$$2doi
001476316 035__ $$aSP(OCoLC)1395440866
001476316 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dEBLCP$$dYDX$$dOCLCQ
001476316 049__ $$aISEA
001476316 050_4 $$aTX556.M5
001476316 08204 $$a637$$223/eng/20230829
001476316 24504 $$aThe sensory evaluation of dairy products.
001476316 250__ $$aThird edition /$$bStephanie Clark, MaryAnne Drake, Kerry Kaylegian, editors.
001476316 264_1 $$aCham :$$bSpringer,$$c2023.
001476316 300__ $$a1 online resource (390 pages) :$$billustrations (black and white, and color).
001476316 336__ $$atext$$btxt$$2rdacontent
001476316 337__ $$acomputer$$bc$$2rdamedia
001476316 338__ $$aonline resource$$bcr$$2rdacarrier
001476316 500__ $$aPrevious edition: 2009.
001476316 504__ $$aIncludes bibliographical references and index.
001476316 5050_ $$aHistory of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices.
001476316 506__ $$aAccess limited to authorized users.
001476316 520__ $$aThe Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
001476316 588__ $$aDescription based on print version record.
001476316 650_0 $$aDairy products$$xSensory evaluation.
001476316 650_0 $$aDairy products$$xFlavor and odor.
001476316 655_0 $$aElectronic books.
001476316 7001_ $$aClark, Stephanie,$$d1968-$$eeditor.$$1https://isni.org/isni/0000000137297061
001476316 7001_ $$aDrake, MaryAnne,$$eeditor.$$1https://isni.org/isni/0000000048544446
001476316 7001_ $$aKaylegian, Kerry E.,$$eeditor.$$1https://isni.org/isni/0000000032011725
001476316 77608 $$iPrint version:$$tSensory evaluation of dairy products.$$bThird edition.$$dCham : Springer, 2023$$z9783031300189$$w(OCoLC)1374593586
001476316 852__ $$bebk
001476316 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-30019-6$$zOnline Access$$91397441.1
001476316 909CO $$ooai:library.usi.edu:1476316$$pGLOBAL_SET
001476316 980__ $$aBIB
001476316 980__ $$aEBOOK
001476316 982__ $$aEbook
001476316 983__ $$aOnline
001476316 994__ $$a92$$bISE