Primenenie Degustatsionnogo Analiza Pri Razrabotke Retseptur Napitkov
AUTHOR | Nataliya Zavorokhina |
PUBLISHER | LAP Lambert Academic Publishing (08/18/2011) |
PRODUCT TYPE | Paperback (Paperback) |
Description
Dannaya monografiya yavlyaetsya tsel'nym i zakonchennym issledovaniem v oblasti sensornogo analiza, obobshchayushchem osnovnye podkhody k razrabotke retseptur pishchevykh produktov garantirovanno vostrebovannykh na rynke.V rabote obobshchayutsya i sistematiziruyutsya svedeniya o sensornykh vozmozhnostyakh cheloveka, metodakh degustatsionnogo analiza, privodyatsya podkhody k sozdaniyu novykh produktov s zaranee zadannymi potrebitel'skimi svoystvami, privoditsya analiz prakticheskoy primenimosti predlozhennoy metodiki. Dostoinstvom monografii yavlyaetsya mnogoaspektnyy analiz vliyaniya vkuso-aromaticheskikh dostoinstv produkta na ego konkurentnye dostoinstva. Blagodarya predlozhennoy metodike vozmozhen podbor funktsional'nykh dobavok s uchetom alimentarnykh zabolevaniy naseleniya konkretnogo regiona i sozdanie poleznogo pishchevogo produkta s optimal'nymi vkuso-aromaticheskimi potrebitel'skimi kharakteristikami. V monografii vyyavlyayutsya prioritetnye napravleniya ispol'zovaniya sensornogo analiza pri otsenke konkurentnykh preimushchestv novykh produktov, dayutsya rekomendatsii s uchetom prioritetov razvitiya pishchevoy otrasli v tselom i degustatsionnogo analiza v chastnosti.
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Product Format
Product Details
ISBN-13:
9783845431956
ISBN-10:
3845431954
Binding:
Paperback or Softback (Trade Paperback (Us))
Content Language:
Russian
More Product Details
Page Count:
136
Carton Quantity:
58
Product Dimensions:
6.00 x 0.32 x 9.00 inches
Weight:
0.46 pound(s)
Country of Origin:
US
Subject Information
BISAC Categories
Technology & Engineering | General
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Dannaya monografiya yavlyaetsya tsel'nym i zakonchennym issledovaniem v oblasti sensornogo analiza, obobshchayushchem osnovnye podkhody k razrabotke retseptur pishchevykh produktov garantirovanno vostrebovannykh na rynke.V rabote obobshchayutsya i sistematiziruyutsya svedeniya o sensornykh vozmozhnostyakh cheloveka, metodakh degustatsionnogo analiza, privodyatsya podkhody k sozdaniyu novykh produktov s zaranee zadannymi potrebitel'skimi svoystvami, privoditsya analiz prakticheskoy primenimosti predlozhennoy metodiki. Dostoinstvom monografii yavlyaetsya mnogoaspektnyy analiz vliyaniya vkuso-aromaticheskikh dostoinstv produkta na ego konkurentnye dostoinstva. Blagodarya predlozhennoy metodike vozmozhen podbor funktsional'nykh dobavok s uchetom alimentarnykh zabolevaniy naseleniya konkretnogo regiona i sozdanie poleznogo pishchevogo produkta s optimal'nymi vkuso-aromaticheskimi potrebitel'skimi kharakteristikami. V monografii vyyavlyayutsya prioritetnye napravleniya ispol'zovaniya sensornogo analiza pri otsenke konkurentnykh preimushchestv novykh produktov, dayutsya rekomendatsii s uchetom prioritetov razvitiya pishchevoy otrasli v tselom i degustatsionnogo analiza v chastnosti.
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