This digital document is an article from Food Processing, published by Putman Media, Inc. on November 1, 1992. The length of the article is 747 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Sensory research, particularly the science of rheology, can be used to chemically analyze flavors and other food ingredients. Consumers' perceptions of flavors and the effect of food ingredients on food products' textures can be ascertained through sensory research. Techniques of sensory research, particularly sensory profiling, can be useful during the food product development process.
Citation Details
Title: Sensory research establishes methodologies for product profiling. (Sensory R&D)(Ingredients and Product Development) (Cover Story)
Publication:Food Processing (Magazine/Journal)
Date: November 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n11 Page: p16(2)
Article Type: Cover Story
Distributed by Thomson Gale
Sensory research establishes methodologies for product profiling. (Sensory R&D)(Ingredients and Product Development) (Cover Story): An article from: Food Processing
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Book Details
PublisherPutman Media, Inc.
ISBN / ASINB00092K85G
ISBN-13978B00092K850
AvailabilityAvailable for download now
Sales Rank12,599,756
MarketplaceUnited States 🇺🇸