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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Descriptvie Sensory Analysis in Practice

Descriptvie Sensory Analysis in Practice

Gacula, M. C.
Gacula
Gacula, Maximo C., Jr.

Hardcover

Technology & Engineering

ISBN10: 0917678370
ISBN13: 9780917678370
Publisher: John Wiley & Sons
Published: Dec 7 2004
Pages: 728
Weight: 2.87
Height: 1.90 Width: 6.36 Depth: 9.34
Language: English
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 used today in academia and industry.

Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.

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