Saved in:
| Title: | The Sensory Evaluation of Dairy Products |
|---|---|
| Person: |
Clark, Stephanie.
Drake, MaryAnne. Kaylegian, Kerry. editor. |
| Corporate Author: | |
| Other Authors: | , , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
|
| Edition: | 3rd ed. 2023. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-3-031-30019-6 |
| Summary: | 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. |
| Physical Description: | 1 Online-Ressource (XIV, 665 p. 216 illus., 185 illus. in color.) |
| ISBN: | 9783031300196 |
Staff View
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | ZDB-2-SBL-978-3-031-30019-6 | ||
| 003 | DE-He213 | ||
| 005 | 20240628124518.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 230817s2023 sz | o |||| 0|eng d | ||
| 020 | |a 9783031300196 |9 978-3-031-30019-6 | ||
| 024 | 7 | |a 10.1007/978-3-031-30019-6 |2 doi | |
| 050 | 4 | |a QR115-129 | |
| 072 | 7 | |a PSG |2 bicssc | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012010 |2 bisacsh | |
| 072 | 7 | |a PSG |2 thema | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 7 | |a 664.001579 |2 23 | |
| 245 | 1 | 4 | |a The Sensory Evaluation of Dairy Products |h [electronic resource] / |c edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian. |
| 250 | |a 3rd ed. 2023. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2023. | |
| 300 | |a 1 Online-Ressource (XIV, 665 p. 216 illus., 185 illus. in color.) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 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. | |
| 650 | 0 | |a Food science. | |
| 650 | 1 | 4 | |a Food Microbiology. |
| 650 | 2 | 4 | |a Sensory Evaluation. |
| 650 | 2 | 4 | |a Food Science. |
| 700 | 1 | |a Clark, Stephanie. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Drake, MaryAnne. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Kaylegian, Kerry. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783031300189 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031300202 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031300219 |
| 966 | 4 | 0 | |l DE-355 |p ZDB-2-SBL |q UBG_PDA_SBL |u https://doi.org/10.1007/978-3-031-30019-6 |3 Volltext |
| 912 | |a ZDB-2-SBL | ||
| 912 | |a ZDB-2-SXB | ||
| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||
| 912 | |a ZDB-2-SBL | ||
| 049 | |a DE-355 | ||
Record in the Search Index
| DE-BY-UBR_katkey | ZDB-2-SBL-978-3-031-30019-6 |
|---|---|
| _version_ | 1835726564093853696 |
| adam_text | |
| any_adam_object | |
| author2 | Clark, Stephanie Drake, MaryAnne Kaylegian, Kerry |
| author2_role | edt edt edt |
| author2_variant | s c sc m d md k k kk |
| author_corporate | SpringerLink (Online service) |
| author_corporate_role | |
| author_facet | Clark, Stephanie Drake, MaryAnne Kaylegian, Kerry SpringerLink (Online service) |
| building | Verbundindex |
| bvnumber | localUBR |
| callnumber-first | Q - Science |
| callnumber-label | QR115-129 |
| callnumber-raw | QR115-129 |
| callnumber-search | QR115-129 |
| callnumber-sort | QR 3115 3129 |
| callnumber-subject | QR - Microbiology |
| collection | ZDB-2-SBL ZDB-2-SXB |
| 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 |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03309nam a22005415i 4500</leader><controlfield tag="001">ZDB-2-SBL-978-3-031-30019-6</controlfield><controlfield tag="003">DE-He213</controlfield><controlfield tag="005">20240628124518.0</controlfield><controlfield tag="007">cr nn 008mamaa</controlfield><controlfield tag="008">230817s2023 sz | o |||| 0|eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9783031300196</subfield><subfield code="9">978-3-031-30019-6</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/978-3-031-30019-6</subfield><subfield code="2">doi</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">QR115-129</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">PSG</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TDCT</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TEC012010</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">PSG</subfield><subfield code="2">thema</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TDCT</subfield><subfield code="2">thema</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">664.001579</subfield><subfield code="2">23</subfield></datafield><datafield tag="245" ind1="1" ind2="4"><subfield code="a">The Sensory Evaluation of Dairy Products</subfield><subfield code="h">[electronic resource] /</subfield><subfield code="c">edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian.</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">3rd ed. 2023.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cham :</subfield><subfield code="b">Springer International Publishing :</subfield><subfield code="b">Imprint: Springer,</subfield><subfield code="c">2023.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (XIV, 665 p. 216 illus., 185 illus. in color.) </subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="347" ind1=" " ind2=" "><subfield code="a">text file</subfield><subfield code="b">PDF</subfield><subfield code="2">rda</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="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.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Microbiology.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Sensory evaluation.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food science.</subfield></datafield><datafield tag="650" ind1="1" ind2="4"><subfield code="a">Food Microbiology.</subfield></datafield><datafield tag="650" ind1="2" ind2="4"><subfield code="a">Sensory Evaluation.</subfield></datafield><datafield tag="650" ind1="2" ind2="4"><subfield code="a">Food Science.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Clark, Stephanie.</subfield><subfield code="e">editor.</subfield><subfield code="4">edt</subfield><subfield code="4">http://id.loc.gov/vocabulary/relators/edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Drake, MaryAnne.</subfield><subfield code="e">editor.</subfield><subfield code="4">edt</subfield><subfield code="4">http://id.loc.gov/vocabulary/relators/edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kaylegian, Kerry.</subfield><subfield code="e">editor.</subfield><subfield code="4">edt</subfield><subfield code="4">http://id.loc.gov/vocabulary/relators/edt</subfield></datafield><datafield tag="710" ind1="2" ind2=" "><subfield code="a">SpringerLink (Online service)</subfield></datafield><datafield tag="773" ind1="0" ind2=" "><subfield code="t">Springer Nature eBook</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Printed edition:</subfield><subfield code="z">9783031300189</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Printed edition:</subfield><subfield code="z">9783031300202</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Printed edition:</subfield><subfield code="z">9783031300219</subfield></datafield><datafield tag="966" ind1="4" ind2="0"><subfield code="l">DE-355</subfield><subfield code="p">ZDB-2-SBL</subfield><subfield code="q">UBG_PDA_SBL</subfield><subfield code="u">https://doi.org/10.1007/978-3-031-30019-6</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SBL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SXB</subfield></datafield><datafield tag="950" ind1=" " ind2=" "><subfield code="a">Biomedical and Life Sciences (SpringerNature-11642)</subfield></datafield><datafield tag="950" ind1=" " ind2=" "><subfield code="a">Biomedical and Life Sciences (R0) (SpringerNature-43708)</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SBL</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-355</subfield></datafield></record></collection> |
| id | ZDB-2-SBL-978-3-031-30019-6 |
| illustrated | Not Illustrated |
| indexdate | 2025-06-23T13:27:56Z |
| institution | BVB |
| isbn | 9783031300196 |
| language | English |
| open_access_boolean | |
| owner | DE-355 DE-BY-UBR |
| owner_facet | DE-355 DE-BY-UBR |
| physical | 1 Online-Ressource (XIV, 665 p. 216 illus., 185 illus. in color.) |
| psigel | ZDB-2-SBL UBG_PDA_SBL ZDB-2-SBL ZDB-2-SXB |
| publishDate | 2023 |
| publishDateSearch | 2023 |
| publishDateSort | 2023 |
| publisher | Springer International Publishing : Imprint: Springer, |
| record_format | marc |
| 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. |
| work_keys_str_mv | AT clarkstephanie thesensoryevaluationofdairyproducts AT drakemaryanne thesensoryevaluationofdairyproducts AT kaylegiankerry thesensoryevaluationofdairyproducts AT springerlinkonlineservice thesensoryevaluationofdairyproducts AT clarkstephanie sensoryevaluationofdairyproducts AT drakemaryanne sensoryevaluationofdairyproducts AT kaylegiankerry sensoryevaluationofdairyproducts AT springerlinkonlineservice sensoryevaluationofdairyproducts |