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· 제목 : The Sensory Evaluation of Dairy Products (Paperback, 2, 2009)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781489998422
· 쪽수 : 576쪽
· 출판일 : 2014-09-05
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781489998422
· 쪽수 : 576쪽
· 출판일 : 2014-09-05
목차
History of Sensory Analysis.- Psychological Considerations in Sensory Analysis.- Physiology of Sensory Perception.- Dairy Products Evaluation Competitions.- Fluid Milk and Cream Products.- Butter.- Creamed Cottage Cheese.- Yogurt.- Cheddar and Cheddar-Type Cheese.- Ice Cream and Related Products.- Concentrated and Dried Milk Products.- Pasteurized Process Cheese.- Sour Cream and Related Products.- Swiss Cheese and Related Products.- Mozzarella.- Latin American Cheeses.- Modern Sensory Practices.
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