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| 01678nam##2200301za#4500 |
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| 001 | 9.644400 |
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| 003 | CaOODSP |
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| 005 | 20200401054900 |
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| 007 | ta |
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| 008 | 150407|1991||||xxc||||| f|0| 0 eng|d |
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| 020 | |a0-660-13807-7 |
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| 040 | |aCaOODSP|beng |
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| 043 | |an-cn--- |
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| 086 | 1 |aA73-1864/1991E |
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| 110 | 1 |aCanada.|bAgriculture Canada.|bResearch Branch. |
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| 245 | 10|aLaboratory methods for sensory analysis of food / |cby Linda M. Poste et al. |
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| 260 | |aOttawa - Ontario : |bAgriculture Canada. |c1991. |
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| 300 | |a90p. : |bfigs., graphs, tables ; |c23 cm. |
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| 500 | |aThis publication replaces Publication 1637 Laboratory methods for sensory evaluation of food. |
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| 520 | 3 |aSensory 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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| 563 | |aSoftcover |
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| 590 | |a92-02|b1992-01-10 |
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| 690 | 07|aFood|2gcpds |
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| 690 | 07|aFood inspection|2gcpds |
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| 720 | 1 |aPoste, Linda M. |
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| 775 | 08|tMéthodes d'analyse sensorielle des aliments en laboratoire / |w(CaOODSP)9.679422 |
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| 776 | 0#|tLaboratory methods for sensory analysis of food / |w(CaOODSP)9.699476 |
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