Improving the success rate of new food product introductions

Developing New Food Products for a Changing Marketplace, Second Edition

Volumn , Issue , 2007, Pages 345-363

  Thomas, Mark ^a  

^a MDT Ltd   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMER NEEDS; FOOD SERVICES; GOLD STANDARDS; PRODUCT INTRODUCTION;

EID: 84890501727     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (6)

1. Culinary Institute of America 2002. The Professional Chef, 7th ed. John Wiley & Sons, New York.
2. Culinary Institute of America 2003. The Cooking Methods Series, Dry Heat Methods, Volume 1.
3. The Culinary Institute of America 2006. Used with permission.
4. Maxim Integrated Products 2006. Third Quarter Earnings Report, November 2, 2006.
5. McGee, H. 1984. On Food and Cooking. Charles Scribner’s Sons, New York.
6. Montagne, P. 1938. Larousse Gastronomique. Crown Publishers, Inc., New York.