The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research,...

With an explosion of accessible information online and students feeling more and more independent in their searching skills and information needs, libraries are shifting to user-centered models. With this shift comes a need for librarians to transform the focus of the library from a great repository of material into a service-centric, one-stop research and learning shop for patrons. These changes are requiring librarians to define the library by the services it can provide, especially innovative ones, such as publishing services, scholarly communications, and project management. Instructional...