The Sensory Evaluation of Dairy Products (Paperback, 2nd ed. 2009)

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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Release date:	September 2014
First published:	2009
Editors:	Stephanie Clark • Michael Costello • Mary Anne Drake • Floyd Bodyfelt
Dimensions:	235 x 155 x 31mm (L x W x T)
Format:	Paperback
Pages:	576
Edition:	2nd ed. 2009
ISBN-13:	978-1-4899-9842-2
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4899-9842-X
Barcode:	9781489998422

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