Bøger af Terry A. Hasdell

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures.