Descriptive sensory analysis in practice
In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques us...
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| Formato: | Electronic Resource |
| Idioma: | English |
| Publicado em: |
Trumbull, Connecticut
Food & Nutrition Press
2004.
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| Acesso em linha: | Available for UP System via Wiley Online Library |