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This text is designed for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple descrimination tests to home use placements for consumers. Practical guidance is provided on how tests are conducted and, for the reader who wishes a deeper understanding, the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as stand-alone material in appendices. The text presents divergent philosophies in a balanced manner.
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Book by Lawless Harry T Heymann Hildegarde
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Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
Da: Burnt Biscuit Books, NEWNAN, GA, U.S.A.
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Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
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Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
Da: dsmbooks, Liverpool, Regno Unito
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