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The Sensory Evaluation of Dairy Products

The Sensory Evaluation of Dairy Products - Hardcover

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Availability:In StockContributor:Stephanie Clark (Editor), Maryanne Drake (Editor), Kerry Kaylegian (Editor)Publish date:2023-08-18Pages:665
Language:EnglishPublisher:SpringerISBN-13:9783031300189ISBN-10:3031300181UPC:9783031300189Book Category:Technology & Engineering, ScienceBook Subcategory:Food Science, Life SciencesBook Topic:Chemistry & Biotechnology, MicrobiologySize:9.21 x 6.14 x 1.44 inchesWeight:2.4714Product ID:SC912W4G6R
Language:EnglishPublisher:SpringerISBN-13:9783031300189ISBN-10:3031300181UPC:9783031300189Book Category:Technology & Engineering, ScienceBook Subcategory:Food Science, Life SciencesBook Topic:Chemistry & Biotechnology, MicrobiologySize:9.21 x 6.14 x 1.44 inchesWeight:2.4714Product ID:SC912W4G6R

Stephanie Clark is the Virginia M. Gladney Professor of Food Science and Human Nutrition at Iowa State University. She also serves as Associate Director for the Midwest Dairy Foods Research Center and Iowa State University Cremery.

MaryAnne Drake is the William Neal Reynolds Distinguished Professor of Food Science at NC State University.

Floyd Bodyfelt is a Professor Emeritus in the Department of Food Science and Technology at Oregon State University.

Kerry Kaylegian is an Associate Research Professor in the Department of Food Science at Penn State University.


Publisher: Springer

Edition

3rd Third 2023 Edition

Contributor(s)

Stephanie Clark (Editor), Maryanne Drake (Editor), Kerry Kaylegian (Editor)

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