Sensory quality assurance in the chilled and frozen ready meal, soup and sauce sectors

Swainson, Mark and Mcwatt, Linda (2010) Sensory quality assurance in the chilled and frozen ready meal, soup and sauce sectors. In: Sensory analysis for food and beverage quality control: a practical guide. Woodhead Publishing Series in Food Science, Technology and Nutrition . Elsevier Inc., pp. 203-235. ISBN 9781845694760

Full content URL: http://dx.doi.org/10.1533/9781845699512.3.203

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Item Type:Book Section
Item Status:Live Archive

Abstract

This chapter discusses the use of sensory evaluation in the assurance of product quality within the food production sectors of ready meals, soups and sauces. The chapter methodically reviews typical food processing stages, from recipe development through to end product supply, and considers how sensory assessment methods can be utilised to help assure the quality of the end products within these selected high-risk chilled food sectors. © 2010 Woodhead Publishing Limited All rights reserved.

Keywords:Food, Quality control, Sensory
Subjects:D Veterinary Sciences, Agriculture and related subjects > D630 Food and Beverage Production
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:14500
Deposited On:08 Aug 2014 09:19

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