ASTM Standardization News
Author : American Society for Testing and Materials
Publisher :
Page : 888 pages
File Size : 48,79 MB
Release : 2007
Category : Standardization
ISBN :
Author : American Society for Testing and Materials
Publisher :
Page : 888 pages
File Size : 48,79 MB
Release : 2007
Category : Standardization
ISBN :
Author :
Publisher :
Page : pages
File Size : 39,7 MB
Release : 1973
Category :
ISBN :
Author : American Society for Testing and Materials
Publisher :
Page : 1524 pages
File Size : 40,37 MB
Release : 2007
Category : Materials
ISBN :
Author : R. A. Nadkarni
Publisher : Astm International
Page : 389 pages
File Size : 36,4 MB
Release : 2000
Category : Technology & Engineering
ISBN : 9780803120877
Summarizes the essential elements of all analytical tests used to characterize petroleum products. The 350 plus entries are alphabetically arranged by chemical and physical properties, such as apparent viscosity, density, metal analysis, sulfur determination, vapor pressure, and water. Each entry co
Author : Robert Baboian
Publisher : ASTM International
Page : 887 pages
File Size : 40,47 MB
Release : 2005
Category : Corrosion and anti-corrosives
ISBN :
Author :
Publisher :
Page : 0 pages
File Size : 29,16 MB
Release : 2003
Category : Fuel
ISBN : 9780803145511
Author :
Publisher : ASTM International
Page : 469 pages
File Size : 29,76 MB
Release : 1994
Category : Dielectrics
ISBN :
Author :
Publisher :
Page : pages
File Size : 22,97 MB
Release : 1992
Category : Materials
ISBN : 9780803117549
Author : David H. Lyon
Publisher : Springer Science & Business Media
Page : 141 pages
File Size : 23,23 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 1461519993
Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.
Author : ASTM International
Publisher :
Page : 1322 pages
File Size : 24,2 MB
Release : 2004
Category : Materials
ISBN :