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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Ключевые слова АГРОВОК

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

Библиографическая информация

Издатель

Latvian University of Agriculture

Нумерация страниц

p. 120-122

Другие темы

Analisis organoleptico; Capacitacion; Qualite

Язык

Латышский

Примечание

Summaries (En, Lv)

6 ref.

Переведенный заголовок

Sensora novertesana partikas razosana un zinatne

Тип

Summary; Non-Conventional

Источник

[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.

В АГРИСе с: 1998-08-15

Формат: AGRIS AP

Поставщик данных

Эту запись предоставил Fundamental Library of Latvia University of Life Sciences and Technologies

Откройте коллекцию этого поставщика данных в AGRIS

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