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.
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| 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. |
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| LEADER | 00000ntm#a2200000#i#4501 | ||
|---|---|---|---|
| 001 | wils-433860 | ||
| 005 | 2018102216230 | ||
| 008 | 181122t2010 NYU a## ##001 |#eng#D | ||
| 020 | # | # | |a 9781441964878 |q hardback |
| 040 | # | # | |a DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX546 |b .L38 2010 |
| 100 | 1 | # | |a Lawless, Harry T. |e author |
| 245 | 0 | 0 | |a Sensory Evaluation of Food |b Principles and Practices |c Harry T. Lawless, Hildegarde Heymann |
| 250 | # | # | |a Second Edition |
| 264 | # | 1 | |a New York |b Springer |c 2010 |
| 264 | # | 4 | |c ©2010 |
| 300 | # | # | |a xxiii, 596 pages |b illustrations |c 26 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 0 | # | |a Food Science Text Series |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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. |
| 650 | # | 0 | |a Food |x Sensory evaluation |
| 700 | 1 | # | |a Heymann, Hildegarde |e author |
| 830 | # | 0 | |a Food science text series |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=433860 |
| 964 | # | # | |c BOK |d HS |
SENSORY EVALUATION OF FOOD PRINCIPLES AND PRACTICES