ASTM Standardization News
Author: American Society for Testing and Materials
Publisher:
Published: 2007
Total Pages: 888
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: American Society for Testing and Materials
Publisher:
Published: 2007
Total Pages: 888
ISBN-13:
DOWNLOAD EBOOKAuthor: R. A. Nadkarni
Publisher: Astm International
Published: 2000
Total Pages: 389
ISBN-13: 9780803120877
DOWNLOAD EBOOKSummarizes the essential elements of all analytical tests used to characterize petroleum products. The 350 plus entries are alphabetically arranged by chemical and physical properties, such as apparent viscosity, density, metal analysis, sulfur determination, vapor pressure, and water. Each entry co
Author: American Society for Testing and Materials
Publisher:
Published: 2007
Total Pages: 1524
ISBN-13:
DOWNLOAD EBOOKAuthor: Robert Baboian
Publisher: ASTM International
Published: 2005
Total Pages: 887
ISBN-13:
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Publisher:
Published: 2003
Total Pages: 0
ISBN-13: 9780803145511
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Publisher: ASTM International
Published: 1994
Total Pages: 469
ISBN-13:
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Publisher:
Published: 1992
Total Pages:
ISBN-13: 9780803117549
DOWNLOAD EBOOKAuthor: ASTM International
Publisher:
Published: 2004
Total Pages: 1322
ISBN-13:
DOWNLOAD EBOOKAuthor: David H. Lyon
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 141
ISBN-13: 1461519993
DOWNLOAD EBOOKSensory 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. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.