00000nam##2200000za#4500 9.644400 CaOODSP 20200401054900 ta 150407|1991||||xxc||||| f|0| 0 eng|d 0-660-13807-7 CaOODSP eng n-cn--- A73-1864/1991E Canada. Agriculture Canada. Research Branch. Laboratory methods for sensory analysis of food / by Linda M. Poste et al. Ottawa - Ontario : Agriculture Canada. 1991. 90p. : figs., graphs, tables ; 23 cm. This publication replaces Publication 1637 Laboratory methods for sensory evaluation of food. 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. Softcover 92-02 1992-01-10 Food gcpds Food inspection gcpds Poste, Linda M. Méthodes d'analyse sensorielle des aliments en laboratoire / (CaOODSP)9.679422 Laboratory methods for sensory analysis of food / (CaOODSP)9.699476 Publication 1864/E