New food product development : from concept to marketplace

dc.contributor.author	Fuller, Gordon W.
dc.date.issued	2011
dc.identifier.isbn	978-1-4398-1865-7
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8132
dc.description	xix, 487 p. : ill.
dc.description.abstract	This book describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.
dc.language.iso	en
dc.publisher	CRC Press
dc.subject	Food
dc.subject.other	New products
dc.subject.other	Product management
dc.subject.other	Food industry and trade
dc.subject.other	Marketing
dc.subject.other	Technological innovations
dc.title	New food product development : from concept to marketplace
dc.type	Book
dc.description.version	3rd edition