Gespeichert in:
| Titel: | The Sensory Evaluation of Dairy Products |
|---|---|
| Person: |
Clark, Stephanie.
Drake, MaryAnne. Kaylegian, Kerry. editor. |
| Körperschaft: | |
| Weitere beteiligte Personen: | , , |
| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
|
| Ausgabe: | 3rd ed. 2023. |
| Schlagwörter: | |
| Medienzugang: | https://doi.org/10.1007/978-3-031-30019-6 |
| Zusammenfassung: | The Sensory Evaluation of Dairy Products, Third 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. |
| Umfang: | 1 Online-Ressource (XIV, 665 p. 216 illus., 185 illus. in color.) |
| ISBN: | 9783031300196 |
Internformat
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| 505 | 0 | |a History of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices. | |
| 520 | |a The Sensory Evaluation of Dairy Products, Third 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. | ||
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
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| 700 | 1 | |a Kaylegian, Kerry. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
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Datensatz im Suchindex
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| contents | History of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices. |
| dewey-full | 664.001579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001579 |
| dewey-search | 664.001579 |
| dewey-sort | 3664.001579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 3rd ed. 2023. |
| format | Electronic eBook |
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| id | ZDB-2-SBL-978-3-031-30019-6 |
| illustrated | Not Illustrated |
| indexdate | 2025-06-23T13:27:56Z |
| institution | BVB |
| isbn | 9783031300196 |
| language | English |
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| physical | 1 Online-Ressource (XIV, 665 p. 216 illus., 185 illus. in color.) |
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| spelling | The Sensory Evaluation of Dairy Products [electronic resource] / edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian. 3rd ed. 2023. Cham : Springer International Publishing : Imprint: Springer, 2023. 1 Online-Ressource (XIV, 665 p. 216 illus., 185 illus. in color.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda History of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices. The Sensory Evaluation of Dairy Products, Third 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. Food Microbiology. Food Sensory evaluation. Food science. Sensory Evaluation. Food Science. Clark, Stephanie. editor. edt http://id.loc.gov/vocabulary/relators/edt Drake, MaryAnne. editor. edt http://id.loc.gov/vocabulary/relators/edt Kaylegian, Kerry. editor. edt http://id.loc.gov/vocabulary/relators/edt SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031300189 Printed edition: 9783031300202 Printed edition: 9783031300219 |
| spellingShingle | The Sensory Evaluation of Dairy Products History of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices. Food Microbiology. Food Sensory evaluation. Food science. Sensory Evaluation. Food Science. |
| title | The Sensory Evaluation of Dairy Products |
| title_auth | The Sensory Evaluation of Dairy Products |
| title_exact_search | The Sensory Evaluation of Dairy Products |
| title_full | The Sensory Evaluation of Dairy Products [electronic resource] / edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian. |
| title_fullStr | The Sensory Evaluation of Dairy Products [electronic resource] / edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian. |
| title_full_unstemmed | The Sensory Evaluation of Dairy Products [electronic resource] / edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian. |
| title_short | The Sensory Evaluation of Dairy Products |
| title_sort | sensory evaluation of dairy products |
| topic | Food Microbiology. Food Sensory evaluation. Food science. Sensory Evaluation. Food Science. |
| topic_facet | Food Microbiology. Food Sensory evaluation. Food science. Sensory Evaluation. Food Science. |
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