Howard R. Moskowitz – författare
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16 produkter
Concept Research in Food Product Design and Development
Av Matthias Silcher, Sebastiano Porretta m. fl.
E-bok, 2008
3905 kr
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Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and …
Viewpoints and Controversies in Sensory Science and Consumer Product Testing
Av Jr. Maximo C. Gacula, Alejandra M. Mu oz m. fl.
E-bok, 2008
3226 kr
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The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, the design of studies, or the analysis of data, you will find the answer in this book.
Sensory and Consumer Research in Food Product Design and Development
Av Howard R. Moskowitz, Jacqueline H. Beckley m. fl.
Inbunden, 2012
2787 kr
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During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the …
Concept Research in Food Product Design and Development
Av Howard R. Moskowitz, Sebastiano Porretta m. fl.
Inbunden, 2005
3453 kr
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Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and …
Food Texture
Inbunden, 1987
7620 kr
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Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of …
Applied Sensory Analy of Foods
Av Howard R. Moskowitz, Howard Moskowitz
Inbunden, 1988
2526 kr
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This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research approaches and applications.
Viewpoints and Controversies in Sensory Science and Consumer Product Testing
Av Howard R. Moskowitz, Alejandra M. Muñoz m. fl.
Inbunden, 2005
2792 kr
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The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, the design of studies, or the analysis of data, you will find the answer in this book.
Integrated Approach to New Food Product Development
Av Tim Straus, I. Sam Saguy m. fl.
E-bok, 2009
4574 kr
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Today''s rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage …
Sensory and Consumer Research in Food Product Design and Development
Av Anna V. A. Resurreccion, Jacqueline H. Beckley m. fl.
E-bok, 2012
3161 kr
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During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the …
Sensory and Consumer Research in Food Product Design and Development
Av Anna V. A. Resurreccion, Jacqueline H. Beckley m. fl.
E-bok, 2012
3069 kr
Lägg i varukorg
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the …
Food Texture
E-bok, 2017
5541 kr
Lägg i varukorg
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book''s logical presentation opens with coverage of …
Food Texture
E-bok, 2017
5541 kr
Lägg i varukorg
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book''s logical presentation opens with coverage of …
Applied Sensory Analy of Foods
E-bok, 2018
1022 kr
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This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research approaches and applications.
Applied Sensory Analy of Foods
E-bok, 2018
1022 kr
Lägg i varukorg
This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research approaches and applications.
Integrated Approach to New Food Product Development
Av Howard R. Moskowitz, I. Sam Saguy m. fl.
Inbunden, 2009
4253 kr
Lägg i varukorg
New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in …
Integrated Approach to New Food Product Development
Av Tim Straus, I. Sam Saguy m. fl.
E-bok, 2009
4675 kr
Lägg i varukorg
Today''s rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage …
