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Sensory Shelf Life Estimation of Food Products - 9781420092912

Un libro in lingua di Guillermo Hough edito da Taylor & Francis, 2010

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Housh, a research scientist with the Comisión de Investigaciones Científicas in Argentina, reviews the principles of sensory food evaluation and describes the design of several sensory shelf life experiments. Examples apply survival analysis to modeling consumer rejection probability as a function of the storage times, and interpret data from survival analysis methodology. Later chapters walk through a method for calculating a cut-off point, accelerated storage testing, consumer tolerance limits to a sensory defect, and optimum concentration of ingredients in food products. Originally published as Estimación de la vida util sensorial de los alimentos in 2005. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)

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