"Food scientists survey some instrumental approaches to measuring food quality that correlate strongly with sensory quality assessments, in order to help companies bypass the expensive and tedious practice of having people actually taste their products. They cover principles and practice, methods, and the assessing the quality of specific foods. The topics include food appearance quality assessment and specification, principles of food viscosity analysis,."--ProtoView.com, February 2014
Über den Autor und weitere Mitwirkende
Dr David Kilcast is a consultant in Sensory Quality.