Başlık:
The Sensory Evaluation of Dairy Products
Yazar:
Clark, Stephanie. editor.
ISBN:
9783031300196
Basım Bilgisi:
3rd ed. 2023.
Fiziksel Tanımlama:
XIV, 665 p. 216 illus., 185 illus. in color. online resource.
İçerik:
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.
Tüzel Kişi Ek Girişi:
Elektronik Erişim:
https://doi.org/10.1007/978-3-031-30019-6Kopya: