Metrics

  • visibility 343 views
  • get_app 908 downloads
description Book public PC Technology Center

SENSORY ANALYSIS OF FOOD PRODUCTS

F. Gladkyi, V. Tymchenko, P. Nekrasov, E. Kunitsa, Z. Fediakina, 1 more
Published 31 October 2018

Abstract

The textbook discusses the theoretical and psychophysiological foundations of the science of organoleptics, provides information on the classification and characteristics of analytical, descriptive and methods of scales and categories. A distinctive feature of this guide is the presentation of the requirements of international ISO standards for sensory analysis, as well as the first published industry requirements for the organoleptic evaluation of oil and fat products (oils, hydrogenated fat, hard margarines and mayonnaise).

Designed for students of specialty 181 "Food Technology", graduate students, scientific and pedagogical and engineering workers in the food industry.

Full text

 

Metrics

  • visibility 343 views
  • get_app 908 downloads