{"product_id":"descriptvie-sensory-analysis-in-practice-isbn-9780917678370","title":"Descriptvie Sensory Analysis in Practice","description":"In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the \"Flavor Profile\" that laid the foundation for the development of current desriptive techniques used today in academia and industry. \u003cbr\u003e \u003cp\u003eSeveral collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eMethods for statistical systems (SAS) computer programs are provided\u003c\/p\u003e  Part 1. Introduction - Development of Descriptive Analysis. \u003cp\u003eArthur D. Little Flavor Profile.\u003c\/p\u003e \u003cp\u003eTragon Quantitative Descriptive Analysis.\u003c\/p\u003e \u003cp\u003eVariations of Descriptive Analysis.\u003c\/p\u003e \u003cp\u003eStatistical Analysis of Descriptive Sensory Data.\u003c\/p\u003e \u003cp\u003ePart 2. Areas of Applications - Dairy Products.\u003c\/p\u003e \u003cp\u003eMeats.\u003c\/p\u003e \u003cp\u003eAlcoholic Beverages.\u003c\/p\u003e \u003cp\u003eTextile Materials.\u003c\/p\u003e \u003cp\u003eGeneral Applications.\u003c\/p\u003e \u003cp\u003ePart 3. Computer Software - Introduction.\u003c\/p\u003e \u003cp\u003eStatistical Analysis System (SAS).\u003c\/p\u003e \u003cp\u003eComputer Programs for the Statistical Analysis of Descriptive.\u003c\/p\u003e \u003cp\u003eSensory Data\u003c\/p\u003e \u003cb\u003eEdited by M.C. Gacula, Jr.,\u003c\/b\u003e Gacula Associates, Scottsdale, Arizona.  In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the \"Flavor Profile\" that laid the foundation for the development of current desriptive techniques used today in academia and industry. \u003cbr\u003e \u003cp\u003eSeveral collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eMethods for statistical systems (SAS) computer programs are provided\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989042348261,"sku":"NP9780917678370","price":201.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780917678370.jpg?v=1761782554","url":"https:\/\/k12savings.com\/es\/products\/descriptvie-sensory-analysis-in-practice-isbn-9780917678370","provider":"K12savings","version":"1.0","type":"link"}