Sensory Evaluation of Food Principles and Practices |
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| Author:
| Lawless, Harry T.
Heymann, Hildegarde |
| Series title: | Food Science Text Ser. |
| ISBN: | 978-1-4939-5039-3 |
| Publication Date: | Aug 2016 |
| Publisher: | Springer New York
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| Imprint: | Springer |
| Book Format: | Paperback |
| List Price: | USD $69.99USD $64.99 |
Book Description:
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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.
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.