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Herbert Stone, Ph.D. is Senior Advisor & Co-Founder of Tragon Corporation where he served as President from 1974-2008. A former Director of Stanford Research Institute’s (SRI) Food & Agricultural Sciences Department, Dr. Stone was President of the Institute of Food Technologists (IFT) from 2004-2005. With a Ph.D. from U.C. Davis, he has lectured worldwide, is the author of over 150 publications, and holds six patents. Dr. Stone founded Tragon® in 1974 with Joel L. Sidel. Dr. Stone serves as the
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Sensory Evaluation Practices

Heather A. Thomas , Rebecca N. Bleibaum , Herbert Stone

Academic Press

2012-09-01

epub sans DRM

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum,...

80,13 €

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Télécharger le livre : Sensory Evaluation Practices
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Sensory Evaluation Practices

Herbert Stone

Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the...

Parution : 2012-12-02
Format(s) : PDF sans DRM
Éditeur : Academic Press
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57,97 €
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Sensory Evaluation Practices

Joel L. Sidel , Herbert Stone

This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory...

Parution : 2012-12-02
Format(s) : PDF sans DRM
Éditeur : Academic Press
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37,93 €
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Sensory Evaluation Practices

Joel L. Sidel , Herbert Stone

The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food...

Parution : 2004-03-19
Format(s) : PDF sans DRM
Éditeur : Academic Press
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108,66 €

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