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

By Mark Swainson and Linda McWatt

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

Topics: D631 Food and Beverage Manufacture, D630 Food and Beverage Production
Publisher: Woodhead Publishing Ltd
Year: 2010
OAI identifier: oai:eprints.lincoln.ac.uk:2585

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