Design and analysis of sensory optimization /

• Gacula, Maximo C.

• Quality control -- Statistical methods
• Sensory evaluation

• Food & Nutrition Press,

• Publications in food science and nutrition

• 0917678311

• Includes bibliographical references (p. 291-298) and index.

• Measurement of food preferences
• Dietary intake of food additives in the UK initial surveillance thethirty seventh report of the Steering Group on Chemical Aspects of Food Surveillance
• Sensory evaluation of food statistical methods and procedures
• New food product development from concept to marketplace
• Food colour and appearance
• Food safety
• Assured safe catering a management system for hazard analysis
• Sensory evaluation of food principles and practices
• experimental study of foods
• Laboratory methods for sensory analysis of food
• Sensory evaluation practices
• Sensory evaluation techniques
• Product development guide for the food industry
• Food choice and the consumer
• Foodborne diseases
• Sensory evaluation techniques
• Food product development from concept to the marketplace
• Food hygiene auditing
• Guidelines for sensory analysis in food product development and quality control
• Experimental food science
• Food poisoning and food hygiene
• Diets of British schoolchildren
• Sensory evaluation of food theory and practice
• Guidelines for sensory analysis in food product development and quality control
• science of food
• HACCP principles and applications
• Principles and practices for the safe processing of foods
• Dietary reference values for food energy and nutrients for the United Kingdom
• HACCP a practical aproach
• Analytical chemistry of foods