Sensory evaluation in food industry and food science

Strautniece, E. . Dept. of Food Technology

Sensory evaluation in food industry and food science

1998

Strautniece, E. (Latvian Univ. of Agriculture, Jelgava (Latvia). Dept. of Food Technology)

The role of sensory evaluation in food science and food production industry is explained. The necessity and possibility of sensory evaluation are discussed. The real situation of sensory evaluation in food industry and science in Latvia is described. Some suggestions for introducing sensory evaluation planning in Latvia are presented.

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AGROVOC Keywords

alimentos analyse organoleptique calidad ciencia alimentaria food industry food science foods formation industria alimentaria industrie alimentaire latvia letonia lettonie organoleptic analysis produit alimentaire quality science alimentaire training

Bibliographic information

Publisher

Latvian University of Agriculture

Pagination

p. 120-122

Other Subjects

Analisis organoleptico; Capacitacion; Qualite

Language

Latvian

Note

Summaries (En, Lv)

6 ref.

Translated Title

Sensora novertesana partikas razosana un zinatne

Type

Summary; Non-Conventional

Source

[Collection of articles devoted to the 50th anniversary of Food Technology Faculty], Karklina, D.Blija, A.Kaulins, U. (eds.).- Jelgava (Latvia): Latvian University of Agriculture, 1998. 152 p.

In AGRIS since: 1998-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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