Published October 31, 2018 | Version v1
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SENSORY ANALYSIS OF FOOD PRODUCTS

Creators

  • 1. National Technical University «Kharkiv Polytechnic Institute»
  • 2. Ukrainian Research Institute of Oils and Fats NAAS
  • 3. Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics

Description

The textbook discusses the theoretical and psychophysiological foundations of the science of organoleptics, provides information on the classification and characteristics of analytical, descriptive and methods of scales and categories. A distinctive feature of this guide is the presentation of the requirements of international ISO standards for sensory analysis, as well as the first published industry requirements for the organoleptic evaluation of oil and fat products (oils, hydrogenated fat, hard margarines and mayonnaise).

Designed for students of specialty 181 "Food Technology", graduate students, scientific and pedagogical and engineering workers in the food industry.

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SENSORY ANALYSIS OF FOOD PRODUCTS.pdf

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Related works

Is previous version of
10.15587/978-617-7319-16-9 (DOI)