Cover Image

Sensory quality in foods and beverages: definition, measurement and control

Saved in:

Bibliographic Details
Main Authors:	Williams, A. A (Author), Atkin, R. K (Author)
Format:	Book
Language:	English
Published:	Chichester Ellis Horwood 1983 Chichester Chemie International 1983
Series:	Ellis Horwood Series in Food Science and Technology
Subjects:	Alimentos BEBIDAS SABORIZANTES TECNOLOGIA DE ALIMENTOS Congresos
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Manufacture and analysis of carbonated beverages
by: Jacobs, Morris B
Published: (1959)

Handbook of food and beverage fermentation technology
by: Hui, Y. H, et al.
Published: (2004)

Flavor: its chemical, behavioral, and commercial aspects
by: Apt, Charles M
Published: (1978)

The properties of water in foods: ISOPOW 6
by: Reid, David S
Published: (1998)

Biotechnology applications in beverage production
by: Cantarelli, C, et al.
Published: (1989)

Manual de envasado de alimentos
by: Paine, Frank A., et al.
Published: (1994)

Ciencia de los alimentos, nutrición y salud
by: Fox, Brian A, et al.
Published: (1999)

Progress in flavour research
by: Land, D. G, et al.
Published: (1979)

Milk and milk productions
by: Eckles, Clarence Henry, et al.
Published: (1951)

The quality control of food
Published: (1960)

Pulpa de café: composición, tecnología y utilización
by: Braham, J. E, et al.
Published: (1978)

Refrigeración, congelación y envasado de los alimentos
by: Madrid Vicente, Antonio, et al.
Published: (1994)

Control e higiene de los alimentos
by: Larrañaga Coll, Ildefonso Juan, et al.
Published: (1999)

Sensory properties of foods
by: Birch, G. G, et al.
Published: (1977)

Tabla de Composición de Alimentos
by: Zacarías H., Isabel
Published: (2018)

Current Developments in Biotechnology and Bioengineering. Food and Beverages Industry
Published: (2016)

La cocinera del campo y de la ciudad o, Nueva cocinera económica. Tercera edición española, traducida de la 31a. francesa y aumentada en la parte que se refiere a la cocina española
by: Altimiras, Juan
Published: (1869)

Flavor chemistry: thirty years of progress
by: Teranishi, Roy
Published: (1999)

Microbiological quality of foods
by: Slanetz, L. W, et al.
Published: (1963)

Sensory evaluation of food: statistical methods and procedures
by: O'Mahony, Michael
Published: (1986)

Processing effects on safety and quality of foods
Published: (2010)

Food texture and viscosity: concept and measurement
by: Bourne, Malcolm C
Published: (1982)

Water management in the design and distribution of quality foods
by: Roos, Yrjö H
Published: (1999)

Shelf life evaluation of foods
by: Man, C. M. D., et al.
Published: (1994)

Food physics: physical properties - measurement and applications
by: Figura, Ludger O, et al.
Published: (2007)

Ingredient interactions: effects on food quality
by: Gaonkar, Anilkumar G
Published: (1995)

Handbook of brewing
by: Hardwick, William A
Published: (1995)

Thermal Food Processing. New Technologies and Quality Issues
Published: (2012)

Food: the yearbook of agriculture 1959
Published: (1959)

Quality control for the food industry
by: Kramer, Amihud, et al.
Published: (1973)

Rancidity in foods
by: Allen, J. C, et al.
Published: (1989)

Food analysis: analytical and quality control methods for the food manufacturer and buyer
by: Lees, R
Published: (1975)

La evaluación sensorial de los alimentos en la teoría y la práctica
by: Anzaldúa-Morales, Antonio
Published: (1994)

Food chemistry
by: Fennema, Owen R
Published: (1985)

Food chemistry
by: Fennema, Owen R
Published: (1996)

Rheology and texture in food quality
by: DeMan, J. M, et al.
Published: (1976)

Microbiology of foods and food processing
by: Nickerson, John T. R., et al.
Published: (1972)

Biochemistry of foods
by: Eskin, Neason Akivah Michael
Published: (1990)

Food texture
by: Matz, Samuel A.
Published: (1962)

Methods in food analysis: physical, chemical and instrumental methods of analysis
by: Joslyn, Maynard A
Published: (1970)