The sensory evaluation of dairy products
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...
Guardat en:
| Altres autors: | , , , |
|---|---|
| Format: | Livre numérique |
| Idioma: | Anglais |
| Publicat: |
New York, NY :
Springer New York
2009.
Cham : Springer Nature |
| Matèries: | |
| Accés en línia: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • The sensory evaluation of dairy products, Stephanie Clark, Mickael Costello, Maryanne Drake,... [et al.], 2nd edition, New York, Springer, 2009, 1 vol. (XV-573 p.-[3] p. de pl.), 978-0-387-77406-0 • The Sensory Evaluation of Dairy Products, Texte imprimé, 9780387569000 • The Sensory Evaluation of Dairy Products, Texte imprimé, 9781489998422 |
Taula de continguts:
- 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.