Developing New Food Products for a Changing Marketplace
By: and
Sign Up Now!
Already a Member? Log In
You must be logged into Bookshare to access this title.
Learn about membership options,
or view our freely available titles.
- Synopsis
- Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.
- Copyright:
- 2007
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781000478570
- Related ISBNs:
- 9780429129445, 9780849328336, 9781420004328, 9780367836658
- Publisher:
- CRC Press
- Date of Addition:
- 11/15/24
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Aaron L. Brody
- Edited by:
- John B. Lord