The importance of visual appearance of foods to the food processor and the consumer
1977
Hutchings, J.B.
Extract: Views on sensory attributes and how these attributes are influenced by time and order of perception are considered. The role of appearance is then discussed in relation to the total sensory experience of a product. The factors comprising appearance can be divided into three broad classes: the product's optical properties, its physical form and its mode of presentation, all of which combine at different times and in different ways to form the three images of any product, viz on the shelf, in the pan, and on the plate.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library
