Interface of marketing and sensory evaluation in product development [food technology].
1978
Blair John R.
The backbone for continued corporate financial success rests with the quality of the products developed and "maintained" by food technologists. Sensory evaluation takes the guesswork out of new product development and also contributes to marketing in the areas of reformulations and quality monitoring. Several ways to prevent being misled in early sensory evaluation work are listed. When used as a system of information feedback, with proper experimental design procedures and established data bases, the benefits of sensory evaluation are boundless.
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Food Technology
卷
32
ISSN
0015-6639
页码
v.61-62(11)
语言
英语
注释
AVAILABILITY: US (NAL 389.8 F7398).
类型
Journal Article; Conference
来源
Food-Technology (USA). (Nov 1978). v. 32(11) p. 61-62.
粮农组织大会
Optimizing Sensory Evaluation in Product Development. Dallas (USA). 1978.
2012-11-15
AGRIS AP
