Instrumental assessment of food sensory quality: a practical guide
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Woodhead Publ.
2013
|
| Schriftenreihe: | Woodhead publishing series in food science, technology and nutrition
253 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXX, 627 S. Ill., graph. Darst. |
| ISBN: | 0857094394 9780857094391 |
Internformat
MARC
| LEADER | 00000nam a2200000 cb4500 | ||
|---|---|---|---|
| 001 | BV041574315 | ||
| 003 | DE-604 | ||
| 005 | 20140429 | ||
| 007 | t | ||
| 008 | 140120s2013 ad|| |||| 00||| eng d | ||
| 020 | |a 0857094394 |9 0-85709-439-4 | ||
| 020 | |a 9780857094391 |9 978-0-85709-439-1 | ||
| 035 | |a (OCoLC)820110812 | ||
| 035 | |a (DE-599)GBV734372159 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 | ||
| 245 | 1 | 0 | |a Instrumental assessment of food sensory quality |b a practical guide |c ed. by David Kilcast |
| 264 | 1 | |a Oxford [u.a.] |b Woodhead Publ. |c 2013 | |
| 300 | |a XXX, 627 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Woodhead publishing series in food science, technology and nutrition |v 253 | |
| 650 | 0 | 7 | |a Lebensmittelqualität |0 (DE-588)4343361-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Messtechnik |0 (DE-588)4114575-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Sensorik |g Neurophysiologie |0 (DE-588)4194931-6 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmittelqualität |0 (DE-588)4343361-3 |D s |
| 689 | 0 | 1 | |a Sensorik |g Neurophysiologie |0 (DE-588)4194931-6 |D s |
| 689 | 0 | 2 | |a Messtechnik |0 (DE-588)4114575-6 |D s |
| 689 | 0 | |C b |5 DE-604 | |
| 700 | 1 | |a Kilcast, David |4 edt | |
| 830 | 0 | |a Woodhead publishing series in food science, technology and nutrition |v 253 |w (DE-604)BV036854561 |9 253 | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027019683&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027019683 | ||
Datensatz im Suchindex
| _version_ | 1804151759697870848 |
|---|---|
| adam_text | Titel: Instrumental assessment of food sensory quality
Autor: Kilcast, David
Jahr: 2013
Contents
Contributor contact details..................................................................................................................................................xiii
Woodhead Publishing Series in Food Science, Technology and
Nutrition..............................................................................................................................................................................................................xvii
Foreword............................................................................................................................................................................................................xxvii
Preface....................................................................................................................................................................................................................xxix
1 Measurement of the sensory quality of food:
an introduction........................................................................................................................................................................1
D. Kilcast, Food and Beverage Sensory Quality, UK
1.1 Introduction: food quality and consumer choice............................1
1.2 The role of instrumental measurement............................................................2
1.3 Sensory assessment of quality..........................................................................................4
1.4 Instrumental measurement of quality factors......................................9
1.5 Analysis and validation of instrumental measurements .... 13
1.6 Conclusion and future trends............................................................................................20
1.7 Sources of further information and advice................................................23
1.8 References............................................................................................................................................................24
Part I Principles and practice................................................................................................................................27
2 Food appearance quality assessment and specification................................29
J. B. Hutchings, M. Ronnier Luo and W. Ji, University of
Leeds, UK
2.1 Introduction........................................................................................................................................................29
2.2 Appearance, total appearance and expectations..............................30
2.3 Food appearance......................................................................................................................................32
2.4 Halo effects........................................................................................................................................................33
2.5 Appearance assessment and measurement..............................................36
© Woodhead Publishing Limited, 2013
vi Contents
2.6 Applications......................................................................................................................................................42
2.7 Future trends....................................................................................................................................................50
2.8 Sources of further information and advice................................................51
2.9 References............................................................................................................................................................51
3 Principles of food flavor analysis..........................................................................................................53
G. Reineccius and D. Peterson, University of Minnesota, USA
3.1 Introduction: flavor perception........................................................................................53
3.2 The analysis of aroma contributors in foods:
an introduction..............................................................................................................................................56
3.3 Aroma isolation..........................................................................................................................................59
3.4 Taste................................................................................................................................................................................80
3.5 The analysis of compounds contributing to
chemesthesis......................................................................................................................................................88
3.6 Non-targeted flavor analysis................................................................................................89
3.7 References and further reading......................................................................................95
4 Principles of solid food texture analysis..................................................................................103
R. Lu, US Department of Agriculture, USA
4.1 Introduction........................................................................................................................................................103
4.2 Mechanical characterization of solid foods..............................................105
4.3 Destructive measurements......................................................................................................113
4.4 Conclusion............................................................................................................................................................123
4.5 Acknowledgement..................................................................................................................................124
4.6 References............................................................................................................................................................124
5 Principles of food viscosity analysis..................................................................................................129
B. M. McKenna and J. G. Lyng, University College Dublin,
Ireland
5.1 Introduction........................................................................................................................................................129
5.2 Relevance of rheological properties of foods:
the consumer s perception......................................................................................................130
5.3 Relevance of rheological properties of foods:
the requirements of the processor............................................................................135
5.4 Basic rheology................................................................................................................................................137
5.5 Measurement systems......................................................................................................................142
5.6 References............................................................................................................................................................159
Part II Advances in methods for instrumental assessment
of food sensory quality............................................................................................................................................................163
6 Food colour measurement using computer vision..................................................165
D. Wu and D.-W. Sun, University College Dublin, Ireland
6.1 Introduction........................................................................................................................................................165
6.2 Principles of colour measurement..............................................................................166
© Woodhead Publishing Limited, 2013
Contents vii
6.3 Computer vision measurements....................................................................................169
6.4 Applications......................................................................................................................................................176
6.5 Quantification of colour nonhomogeneity..................................................184
6.6 Advantages and disadvantages of using computer
vision..............................................................................................................................................................................186
6.7 Conclusion and future trends............................................................................................186
6.8 Sources of further information and advice................................................188
6.9 Acknowledgement..................................................................................................................................189
6.10 References............................................................................................................................................................189
7 Gas chromatography-olfactometry (GC-O), electronic noses
(e-noses) and electronic tongues (e-tongues) for in vivo food
flavour measurement....................................................................................................................................................195
W. Wardencki, T. Chmiel and T. Dymerski, Gdansk University
of Technology, Poland
7.1 Introduction........................................................................................................................................................195
7.2 Artificial olfaction: gas chromatography-olfactometry
(GC-O)........................................................................................................................................................................197
7.3 Electronic nose (e-nose) and electronic tongue
(e-tongue) systems..................................................................................................................................202
7.4 Methods of data analysis and pattern recognition......................215
7.5 Applications......................................................................................................................................................217
7.6 Conclusion............................................................................................................................................................220
7.7 Acknowledgement..................................................................................................................................221
7.8 References and further reading......................................................................................221
7.9 Appendix: glossary of terms................................................................................................228
8 Non-destructive methods for food texture assessment..................................230
R. Lu and H. Cen, Michigan State University, USA
8.1 Introduction........................................................................................................................................................230
8.2 Mechanical techniques....................................................................................................................232
8.3 Optical techniques..................................................................................................................................238
8.4 Conclusion............................................................................................................................................................246
8.5 References............................................................................................................................................................247
9 In-mouth measurement of food quality....................................................................................255
I. A. M. Appelqvist, CSIRO, Australia
9.1 Introduction........................................................................................................................................................255
9.2 In vivo visualisation measurements for understanding
food behaviour in the mouth..............................................................................................256
9.3 Measuring solid food fracture breakdown upon oral
processing..............................................................................................................................................................261
9.4 Measuring soft-solid food breakdown and interaction
with saliva..............................................................................................................................................................267
9.5 Measuring soft-solid food interactions with oral
surfaces: lubrication and binding..................................................................................269
© Woodhead Publishing Limited, 2013
viii Contents
9.6 Artificial mouth models................................................................................................................273
9.7 Conclusion............................................................................................................................................................275
9.8 Future trends....................................................................................................................................................276
9.9 Sources of further information and advice................................................277
9.10 References............................................................................................................................................................277
10 Emerging flavour analysis methods for food authentication....... 284
S. P. Heenan and S. M. van Ruth, RIKILT - Institute of Food
Safety, The Netherlands
10.1 Introduction............................................................................ 284
10.2 Established flavour analysis methods for food
authentication........................................................................ 286
10.3 Emerging volatile techniques used to characterise food
authenticity and quality........................................................ 293
10.4 Data analysis: determining relationships between
instrumental data and food authenticity............................ 300
10.5 Conclusion.............................................................................. 302
10.6 Acknowledgement................................................................. 303
10.7 References.............................................................................. 303
11 Advances in analysis of instrumental food sensory quality
data..............................................................................................................................................................................................................313
M. Bevilacqua and F. Marini, University of Rome La Sapienza ,
Italy and F. Biasioli and F. Gasperi, Food Quality and Nutrition
Department, Fondazione Edmund Mach, Italy
11.1 Introduction........................................................................................................................................................313
11.2 Essentials of matrix algebra and multivariate geometric
representation................................................................................................................................................314
11.3 Exploratory data analysis (EDA)..............................................................................316
11.4 Regression............................................................................................................................................................324
11.5 Classification....................................................................................................................................................336
11.6 Conclusion............................................................................................................................................................346
11.7 References............................................................................................................................................................347
11.8 Appendices..........................................................................................................................................................349
Part III Instrumental assessment of the sensory quality of
particular foods and beverages................................................................. 353
12 Instrumental assessment of the sensory quality of meat,
poultry and fish................................................................................... 355
M. G. O Sullivan and J. R Kerry, University College Cork,
Ireland
12.1 Introduction............................................................................ 355
12.2 Instrumental methods of colour and tenderness
analysis.................................................................................... 356
©Woodhead Publishing Limited, 2013
Contents ix
12.3 Sensory-instrumental methods of flavour analysis......................360
12.4 Near infrared (NIR) and Fourier transform infrared
(FTIR) spectroscopy..........................................................................................................................365
12.5 Future trends....................................................................................................................................................367
12.6 Sources of further information and advice................................................368
12.7 Acknowledgement..................................................................................................................................368
12.8 References............................................................................................................................................................368
13 Instrumental assessment of the sensory quality of baked
goods........................................................................................................................................................................................................374
S. M. Fiszman, T. Sanz and A. Salvador, IATA-CSIC, Spain
13.1 Introduction........................................................................................................................................................374
13.2 Rheology of muffin and cake-like system batters..........................377
13.3 Determination of the texture of muffins and cake-like
products using instrumental methods..................................................................385
13.4 Biscuit dough rheology..................................................................................................................389
13.5 Instrumental texture properties of biscuits................................................393
13.6 Height and diameter of biscuits....................................................................................396
13.7 Future trends....................................................................................................................................................397
13.8 Sources of further information and advice................................................398
13.9 References............................................................................................................................................................399
14 Measurement of the texture of dry crisp products................................................403
L. M. Duizer, University of Guelph, Guelph, Canada
14.1 Introduction........................................................................................................................................................403
14.2 Product characteristics and crispness..................................................................404
14.3 Methods for characterization of the texture of crisp
products....................................................................................................................................................................407
14.4 Future trends....................................................................................................................................................415
14.5 References............................................................................................................................................................416
15 Instrumental assessment of the sensory quality of dairy
products..............................................................................................................................................................................................420
J. L. Le Quéré, IN RA, France and N. Cayot, AgroSup Dijon,
France
15.1 Introduction........................................................................................................................................................420
15.2 Identifying key aroma compounds..........................................................................422
15.3 Other methods to characterize the aroma of dairy
products....................................................................................................................................................................424
15.4 Cheese taste and in vivo determination of
non-volatiles......................................................................................................................................................429
15.5 Instrumental assessment of the texture of dairy
products....................................................................................................................................................................432
15.6 Conclusion and future trends............................................................................................435
15.7 Sources of further information and advice................................................437
15.8 References............................................................................................................................................................437
© Woodhead Publishing Limited, 2013
x Contents
16 Instrumental assessment of the sensory quality of fruits and
vegetables........................................................................................................................................................................................446
Z. Schmilovitch and A. Mizrach, The Institute of Agricultural
Engineering, Israel
16.1 Introduction........................................................................................................................................................446
16.2 Quality indices and their determination........................................................447
16.3 Sorting and classifying principles........................................ 448
16.4 Routine destructive methods............................................... 449
16.5 Nondestructive testing (NDT) methods............................. 453
16.6 Sorting machines................................................................... 459
16.7 Conclusion.............................................................................. 460
16.8 References and further reading........................................... 461
17 Instrumental assessment of the sensory quality of wine............... 466
A. J. Buglass, Korea Advanced Institute of Science and
Technology, Republic of Korea and D. J. Caven-Quantrill,
Frutarom (UK) Ltd, UK
17.1 Introduction............................................................................ 466
17.2 Assessment of colour............................................................ 471
17.3 Analysis of odour (aroma): an introduction...................... 488
17.4 Extraction techniques for analysis of odour (aroma)...... 492
17.5 Odour (aroma) analysis methods........................................ 509
17.6 Analysis of taste and mouthfeel.......................................... 514
17.7 Future trends.......................................................................... 530
17.8 Sources of further information and advice........................ 533
17.9 References.............................................................................. 533
18 Instrumental assessment of the sensory quality of beer............... 547
K. J. Siebert, Cornell University, USA
18.1 Introduction............................................................................ 547
18.2 Human and instrumental perceptions of beer
appearance.............................................................................. 552
18.3 Human and instrumental perceptions of beer
flavor........................................................................................ 556
18.4 Overall perception of beer flavor........................................ 561
18.5 Future trends.......................................................................... 562
18.6 References.............................................................................. 563
19 Instrumental assessment of the sensory quality of juices............. 565
F. J. Heredia, M. L. Gonzâlez-Miret, A. J. Meléndez-Martînez
and I. M. Vicario, University of Seville, Spain
19.1 Introduction........................................................................................................................................................565
19.2 Juice appearance........................................................................................................................................566
19.3 Juice aroma..........................................................................................................................................................575
© Woodhead Publishing Limited, 2013
Contents xi
19.4 Juice taste..............................................................................................................................................................582
19.5 Juice flavour, instrument-sensory relations..............................................593
19.6 Conclusion............................................................................................................................................................594
19.7 References............................................................................................................................................................595
Index..........................................................................................................................................................................................................................611
© Woodhead Publishing Limited, 2013
|
| any_adam_object | 1 |
| author2 | Kilcast, David |
| author2_role | edt |
| author2_variant | d k dk |
| author_facet | Kilcast, David |
| building | Verbundindex |
| bvnumber | BV041574315 |
| ctrlnum | (OCoLC)820110812 (DE-599)GBV734372159 |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01717nam a2200397 cb4500</leader><controlfield tag="001">BV041574315</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20140429 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">140120s2013 ad|| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0857094394</subfield><subfield code="9">0-85709-439-4</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780857094391</subfield><subfield code="9">978-0-85709-439-1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)820110812</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBV734372159</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Instrumental assessment of food sensory quality</subfield><subfield code="b">a practical guide</subfield><subfield code="c">ed. by David Kilcast</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford [u.a.]</subfield><subfield code="b">Woodhead Publ.</subfield><subfield code="c">2013</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XXX, 627 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Woodhead publishing series in food science, technology and nutrition</subfield><subfield code="v">253</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelqualität</subfield><subfield code="0">(DE-588)4343361-3</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Messtechnik</subfield><subfield code="0">(DE-588)4114575-6</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Sensorik</subfield><subfield code="g">Neurophysiologie</subfield><subfield code="0">(DE-588)4194931-6</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittelqualität</subfield><subfield code="0">(DE-588)4343361-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Sensorik</subfield><subfield code="g">Neurophysiologie</subfield><subfield code="0">(DE-588)4194931-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Messtechnik</subfield><subfield code="0">(DE-588)4114575-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="C">b</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kilcast, David</subfield><subfield code="4">edt</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Woodhead publishing series in food science, technology and nutrition</subfield><subfield code="v">253</subfield><subfield code="w">(DE-604)BV036854561</subfield><subfield code="9">253</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HBZ Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027019683&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027019683</subfield></datafield></record></collection> |
| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV041574315 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T00:59:56Z |
| institution | BVB |
| isbn | 0857094394 9780857094391 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027019683 |
| oclc_num | 820110812 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XXX, 627 S. Ill., graph. Darst. |
| publishDate | 2013 |
| publishDateSearch | 2013 |
| publishDateSort | 2013 |
| publisher | Woodhead Publ. |
| record_format | marc |
| series | Woodhead publishing series in food science, technology and nutrition |
| series2 | Woodhead publishing series in food science, technology and nutrition |
| spelling | Instrumental assessment of food sensory quality a practical guide ed. by David Kilcast Oxford [u.a.] Woodhead Publ. 2013 XXX, 627 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead publishing series in food science, technology and nutrition 253 Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf Messtechnik (DE-588)4114575-6 gnd rswk-swf Sensorik Neurophysiologie (DE-588)4194931-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelqualität (DE-588)4343361-3 s Sensorik Neurophysiologie (DE-588)4194931-6 s Messtechnik (DE-588)4114575-6 s b DE-604 Kilcast, David edt Woodhead publishing series in food science, technology and nutrition 253 (DE-604)BV036854561 253 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027019683&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Instrumental assessment of food sensory quality a practical guide Woodhead publishing series in food science, technology and nutrition Lebensmittelqualität (DE-588)4343361-3 gnd Messtechnik (DE-588)4114575-6 gnd Sensorik Neurophysiologie (DE-588)4194931-6 gnd |
| subject_GND | (DE-588)4343361-3 (DE-588)4114575-6 (DE-588)4194931-6 (DE-588)4143413-4 |
| title | Instrumental assessment of food sensory quality a practical guide |
| title_auth | Instrumental assessment of food sensory quality a practical guide |
| title_exact_search | Instrumental assessment of food sensory quality a practical guide |
| title_full | Instrumental assessment of food sensory quality a practical guide ed. by David Kilcast |
| title_fullStr | Instrumental assessment of food sensory quality a practical guide ed. by David Kilcast |
| title_full_unstemmed | Instrumental assessment of food sensory quality a practical guide ed. by David Kilcast |
| title_short | Instrumental assessment of food sensory quality |
| title_sort | instrumental assessment of food sensory quality a practical guide |
| title_sub | a practical guide |
| topic | Lebensmittelqualität (DE-588)4343361-3 gnd Messtechnik (DE-588)4114575-6 gnd Sensorik Neurophysiologie (DE-588)4194931-6 gnd |
| topic_facet | Lebensmittelqualität Messtechnik Sensorik Neurophysiologie Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027019683&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV036854561 |
| work_keys_str_mv | AT kilcastdavid instrumentalassessmentoffoodsensoryqualityapracticalguide |