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New food product development: from concept to marketplace
Publication details: CRC, 2004Edition: 2nd edISBN: 0849316731Subject(s): Product development | Food processing, food research, food technology | Creativity | Manufacturing systems | Food quality | Food processing quality | Quality assurance | Quality controlLOC classification: HF5415.153| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | HF5415.153 FUL (Browse shelf(Opens below)) | 1 | Available | 164713 | |
| Book - Standard loan | CAFRE Loughry Library | HF5415.153 FUL (Browse shelf(Opens below)) | 2 | Checked out | 01/02/2022 | 164719 |
Stages of development are described in detail, beginning with sources of ideas, and then moving through development, final screening, and introduction into the marketplace. focuses on the roles, functions, and interactions of the members of the deve
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