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The sensory evaluation of dairy products.

Third edition / Stephanie Clark, MaryAnne Drake, Kerry Kaylegian, editors.

9783031300196 (electronic bk.)
303130019X (electronic bk.)
9783031300189
3031300181

Cham : Springer, 2023.

English

1 online resource (390 pages) : illustrations (black and white, and color).

10.1007/978-3-031-30019-6 doi

TX556.M5

637

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.

Previous edition: 2009.

Includes bibliographical references and index.

Access limited to authorized users.

Description based on print version record.

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