Abstract
Many think of sensory testing primarily as a research tool. It is widely used in product development to match products with competition, to determine consumer acceptance, to improve products, and to conduct shelf-life studies (storage stability). But sensory testing and evaluations are used more routinely for quality control functions such as raw material control, evaluation of new sources for raw material, process control (at every step of the process), evaluation of process change, product grading, and multiplant quality coordination.
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© 1996 Springer Science+Business Media Dordrecht
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Hubbard, M.R. (1996). Sensory Testing. In: Statistical Quality Control for the Food Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2677-7_10
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DOI: https://doi.org/10.1007/978-1-4899-2677-7_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-2679-1
Online ISBN: 978-1-4899-2677-7
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