Overview
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Table of contents(14 chapters)
About this book
Editors and Affiliations
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Campden Food and Drink Research Association, UK
David H. Lyon
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RHM Research and Engineering Ltd, UK
Mariko A. Francombe
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United Biscuits Group Research and Development Centre, UK
Terry A. Hasdell
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Mars Confectionery UK Ltd, UK
Ken Lawson
Bibliographic Information
Book Title: Guidelines for Sensory Analysis in Food Product Development and Quality Control
Editors: David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
DOI: https://doi.org/10.1007/978-1-4615-1999-7
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: David H. Lyon, Mariko A. Francombe, Terry A. Hasdell and Ken Lawson 1992
Hardcover ISBN: 978-0-412-42950-7Published: 31 December 1995
Softcover ISBN: 978-1-4613-5825-1Published: 10 November 2012
eBook ISBN: 978-1-4615-1999-7Published: 06 December 2012
Edition Number: 1
Number of Pages: XX, 131
Topics: Quality Control, Reliability, Safety and Risk, Food Science
Industry Sectors: Aerospace, Chemical Manufacturing, Consumer Packaged Goods, Electronics, Energy, Utilities & Environment, Engineering, IT & Software, Materials & Steel, Oil, Gas & Geosciences