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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Palabras clave de AGROVOC

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

Información bibliográfica

Editorial

Latvian University of Agriculture

Paginación

p. 120-122

Otras materias

Analisis organoleptico; Capacitacion; Qualite

Idioma

Letón

Nota

Summaries (En, Lv)

6 ref.

Título traducido

Sensora novertesana partikas razosana un zinatne

Tipo

Summary; Non-Conventional

Fuente

[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.

En AGRIS desde: 1998-08-15

Formato: AGRIS AP

Proveedor de Datos

Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies

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