Laboratory methods for sensory analysis of food / by Linda M. Poste et al. : A73-1864/1991E
Sensory analysis is used to assess quality control and new product development in the food industry. This type of evaluation, which is required for most food products, can be carried out by a small number of people or by several hundred, depending on the information required. This comprehensive manual discusses the sensory evaluation process in detail, including selection and training of panelists, sample preparation, types of testing and testing procedures.
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| Department/Agency | Canada. Agriculture Canada. Research Branch. |
|---|---|
| Title | Laboratory methods for sensory analysis of food / by Linda M. Poste et al. |
| Publication type | Monograph |
| Language | [English] |
| Other language editions | [French] |
| Format | Paper |
| Other formats | Electronic-[English] |
| Note(s) | This publication replaces Publication 1637 Laboratory methods for sensory evaluation of food. |
| Publishing information | Ottawa - Ontario : Agriculture Canada. 1991. |
| Binding | Softcover |
| Description | 90p. : figs., graphs, tables ; 23 cm. |
| ISBN | 0-660-13807-7 |
| Catalogue number |
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| Departmental catalogue number | Publication 1864/E |
| Subject terms | Food Food inspection |
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