техническая литература

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. Several 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. Methods for statistical systems (SAS) computer programs are provided

иронические детективы

женские детективы

загадочные убийства

авантюрные детективы

частное расследование

захватывающие приключения

ЛитРес: чтец

легкое чтение

Descriptvie Sensory Analysis in Practice

Design and Analysis of Sensory Optimization

Без серии

Maximo C. Gacula