Title:
The Sensory Evaluation of Dairy Products
Author:
Clark, Stephanie. editor.
ISBN:
9783031300196
Edition:
3rd ed. 2023.
Physical Description:
XIV, 665 p. 216 illus., 185 illus. in color. online resource.
Contents:
History of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices.
Added Corporate Author:
Electronic Access:
https://doi.org/10.1007/978-3-031-30019-6Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
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Searching... | E-Book | 527964-1001 | ONLINE | Searching... | Searching... |