Editors:
A reference text for the science behind sensory evaluation of dairy products
A practical guide to the preparation of samples for sensory evaluation
A training tool for personnel in the evaluation of dairy products
Includes supplementary material: sn.pub/extras
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Table of contents (17 chapters)
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Front Matter
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Back Matter
About this book
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 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.
Editors and Affiliations
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Dept. Food Science & Human Nutrition, Washington State University, Pullman, U.S.A.
Stephanie Clark, Michael Costello
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Department of Food Science, North Carolina State University, Raleigh, U.S.A.
MaryAnne Drake
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Department of Food Science, Oregon State University, Corvallis, U.S.A.
Floyd Bodyfelt
Bibliographic Information
Book Title: The Sensory Evaluation of Dairy Products
Editors: Stephanie Clark, Michael Costello, MaryAnne Drake, Floyd Bodyfelt
DOI: https://doi.org/10.1007/978-0-387-77408-4
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2009
Softcover ISBN: 978-1-4899-9842-2Published: 05 September 2014
eBook ISBN: 978-0-387-77408-4Published: 30 July 2009
Edition Number: 2
Number of Pages: XV, 576
Additional Information: Originally published by AVI Van Nostrand Reinhold Comp. Inc., New York