Sensory Evaluation of Food Principles and Practices
Sensory Evaluation of Food covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. The fundamental theories, both psychological and statistical, are presented, which form the basis and rationale for sensory test design.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
Springer
2010
|
| Edition: | Second Edition |
| Series: | Food science text series
|
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag | Summary: | Sensory Evaluation of Food covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. The fundamental theories, both psychological and statistical, are presented, which form the basis and rationale for sensory test design. |
|---|---|
| Physical Description: | xxiii, 596 pages illustrations 26 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9781441964878 |
SENSORY EVALUATION OF FOOD PRINCIPLES AND PRACTICES