The Sensory Evaluation of Dairy Products, Third Edition

Stephanie Clark; Maryanne Drake; Kerry Kaylegian

doi:10.1007/978-3-031-30019-6

The Sensory Evaluation of Dairy Products, Third Edition

Stephanie Clark, Maryanne Drake, Kerry Kaylegian

Food Science

Research output: Book/Report › Book

1 Scopus citations

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 language	English (US)
Publisher	Springer International Publishing
Number of pages	661
ISBN (Electronic)	9783031300196
ISBN (Print)	9783031300189
DOIs	https://doi.org/10.1007/978-3-031-30019-6
State	Published - 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

Access to Document

10.1007/978-3-031-30019-6

Cite this

@book{4aff799c9e33449397691d322902e5cf,

title = "The Sensory Evaluation of Dairy Products, Third Edition",

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.",

author = "Stephanie Clark and Maryanne Drake and Kerry Kaylegian",

note = "Publisher Copyright: {\textcopyright} The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.",

year = "2023",

month = jan,

day = "1",

doi = "10.1007/978-3-031-30019-6",

language = "English (US)",

isbn = "9783031300189",

publisher = "Springer International Publishing",

}

TY - BOOK

T1 - The Sensory Evaluation of Dairy Products, Third Edition

AU - Clark, Stephanie

AU - Drake, Maryanne

AU - Kaylegian, Kerry

N1 - Publisher Copyright: © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.

PY - 2023/1/1

Y1 - 2023/1/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=85194518976&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85194518976&partnerID=8YFLogxK

U2 - 10.1007/978-3-031-30019-6

DO - 10.1007/978-3-031-30019-6

M3 - Book

AN - SCOPUS:85194518976

SN - 9783031300189

BT - The Sensory Evaluation of Dairy Products, Third Edition

PB - Springer International Publishing

ER -

The Sensory Evaluation of Dairy Products, Third Edition

Abstract

All Science Journal Classification (ASJC) codes

Access to Document

Other files and links

Fingerprint

Cite this