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Titre : |
Novel techniques in sensory characterization and consumer profiling
|
Auteur(s) : |
Paula Varela, Éditeur scientifique
Gastón Ares, Éditeur scientifique |
Type de document : | Livre |
Sujets : | ANALYSE ORGANOLEPTIQUE ; CONSOMMATEUR ; PRODUIT ALIMENTAIRE ; STATISTIQUE |
Résumé : |
Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application, several novel methodologies, which do not require training, have been recently developed and are gaining popularity as quick and reliable options for gathering sensory information. These methodologies enable the study of consumers' perceptions of the sensory characteristics of products. However, information on these techniques is scattered in scientific journal articles, which hinders their application and creates a need for a book to assemble the details of the latest advances.
Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application, several novel methodologies, which do not require training, have been recently developed and are gaining popularity as quick and reliable options for gathering sensory information. These methodologies enable the study of consumers' perceptions of the sensory characteristics of products. However, information on these techniques is scattered in scientific journal articles, which hinders their application and creates a need for a book to assemble the details of the latest advances.
|
Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2014 |
Collection : | Food & Culinary Science |
Format : | 1 vol. (XIV-401 p.) / ill., couv. ill. en coul. / 24 cm |
Note(s) : |
Bibliogr. Index |
Table des matières : |
Chapter 1 Introduction
Chapter 1 Introduction |
Langue(s) : | Anglais |
Identifiant : | 978-1-4665-6629-3 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170738 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU1.4 VAR | Papier | Empruntable Disponible |