Introduction to sensory evaluation of food products / by Shiv Kumar and Noopur Gautam.
Material type:
TextPublication details: Burlington, ON : Delve Publishing, c2023.Description: xiv, 252 pages : col. figs. ; 24 cmISBN: - 9781774694787
- Ref 664.07 K96i 2023
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
Books
|
ASCOT Library - Zabali Campus Reference | Reference | Ref 664.07 K96i 2023 (Browse shelf(Opens below)) | Available | Ref6640705181 |
Browsing ASCOT Library - Zabali Campus shelves, Shelving location: Reference, Collection: Reference Close shelf browser (Hides shelf browser)
|
|
No cover image available No cover image available |
|
|
|
|
||
| Ref 664.001 B93i 2023. Introduction to food microbiology / | Ref 664.001 Y88a 2022 Analytical food microbiology: a laboratory manual / | Ref 664.02 F33f 2022. Food processing technology: principles and practice / | Ref 664.07 K96i 2023 Introduction to sensory evaluation of food products / | Ref 664.07 M61f 2022 04631 Food chemistry: a laboratory manual / | Ref 664.07 P77f 2022 Food analysis: theory & practice / | Ref 664.8 Il68i 2023 Illustrated handbook of pineapple technology / |
Includes bibliographical references and index.
Contents: Chapter 1. Customers' decision making in the food industry. -- Chapter 2. How quality affects acceptance and consumption of food products. -- Chapter 3. Challenges in ensuring consumer acceptability and market success of products. -- Chapter 4. The human senses. -- Chapter 5. Olfaction. -- Chapter 6. Importance of sensory evaluation in food. -- Chapter 7. Types of sensory evaluation of food. -- Chapter 8. How do off-flavors occur? -- Chapter 9. Who carries out sensory testing? -- Chapter 10. Sample preparation for sensory evaluation.
There are no comments on this title.