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Biographie et livres d'Herbert Stone

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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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Téléchargez le livre : Sensory Evaluation Practices
Sensory Evaluation Practices

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

Academic Press

2012-09-01

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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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Tous les livres numériques d'Herbert Stone en PDF et EPUB

3 Livre(s)
Télécharger le livre : Sensory Evaluation Practices
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...

Editeur : Academic Press
Parution : 2012-12-02
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57,97 €
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Télécharger le livre : Sensory Evaluation Practices
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...

Editeur : Academic Press
Parution : 2012-12-02
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37,93 €
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Télécharger le livre : Sensory Evaluation Practices
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...

Editeur : Academic Press
Parution : 2004-03-19
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108,66 €
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