The Sensory Evaluation of Dairy Products
Rs. 4381.00
About this textbook
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
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.
Written for:
Professionals with responsibilities for academic teaching and research, product development, quality assurance, production/operations, marketing & sales, in-house training, finance & cost management; academics who conduct research that involves sensory evaluation of dairy products, who train students for evaluation of dairy products or for collegiate contests, dairy product extension professionals, manufacturers & marketers of dairy products
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