Guidelines for Sensory Analysis in Food Product Development and Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control

by Roland P. Carpenter, David H. Lyon, Terry A. Hasdell

210 pages· 2000· ISBN 9780834216426
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The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, and quality assurance. This book, authored by a panel of industrial experts from one of the world's leading centers of expertise on the subject, follows a logical sequence of questions that might be asked before undertaking sensory analysis. With a spiral, lay-flat binding, full descriptions of concepts, tests, and case studies, this book will be of value to those in the food and drink industry concerned with monitoring and controlling product quality, product development, market research and marketing.

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