The Sensory Evaluation of Dairy Products, Third Edition

Stephanie Clark, Maryanne Drake, Kerry Kaylegian

Research output: Book/ReportBook

Abstract

The 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.

Original languageEnglish (US)
PublisherSpringer International Publishing
Number of pages661
ISBN (Electronic)9783031300196
ISBN (Print)9783031300189
DOIs
StatePublished - Jan 1 2023

All Science Journal Classification (ASJC) codes

  • General Immunology and Microbiology
  • General Engineering
  • General Agricultural and Biological Sciences
  • General Biochemistry, Genetics and Molecular Biology

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