| 000 | 03025nam a22004935i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-30019-6 | ||
| 003 | DE-He213 | ||
| 005 | 20240729140124.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 230817s2023 sz | s |||| 0|eng d | ||
| 020 |
_a9783031300196 _9978-3-031-30019-6 |
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| 024 | 7 |
_a10.1007/978-3-031-30019-6 _2doi |
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| 072 | 7 |
_aPSG _2bicssc |
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| 072 | 7 |
_aTDCT _2bicssc |
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| 072 | 7 |
_aTEC012010 _2bisacsh |
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| 072 | 7 |
_aPSG _2thema |
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| 072 | 7 |
_aTDCT _2thema |
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| 245 | 1 | 4 | _aThe Sensory Evaluation of Dairy Products |
| 250 | _a3rd ed. 2023. | ||
| 264 | 1 |
_aCham : _bSpringer International Publishing : _bImprint: Springer, _c2023. |
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| 300 |
_aXIV, 665 p. 216 illus., 185 illus. in color. _bonline resource. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 505 | 0 | _aHistory of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices. | |
| 520 | _aThe Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest. | ||
| 650 | 0 |
_aFood _xMicrobiology. |
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| 650 | 0 |
_aFood _xSensory evaluation. |
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| 650 | 0 | _aFood science. | |
| 650 | 1 | 4 | _aFood Microbiology. |
| 650 | 2 | 4 | _aSensory Evaluation. |
| 650 | 2 | 4 | _aFood Science. |
| 700 | 1 |
_aClark, Stephanie. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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| 700 | 1 |
_aDrake, MaryAnne. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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| 700 | 1 |
_aKaylegian, Kerry. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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| 710 | 2 | _aSpringerLink (Online service) | |
| 856 |
_u#gotoholdings _yAccess resource |
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| 912 | _aZDB-2-SBL | ||
| 912 | _aZDB-2-SXB | ||
| 245 | _h[E-Book] | ||
| 999 |
_c103608 _d103608 |
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