Sensory Evaluation of Food: Principles and Practices - Couverture rigide

Heymann, H.; Lawless, Harry T.

Couverture rigide

ISBN 10 : 0412994410 ISBN 13 : 9780412994418

Editeur : Chapman and Hall, 1995

Synopsis

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.

A propos du livre

Présentation de l'éditeur

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.

Détails de l'édition

• Éditeur: Chapman and Hall
• Date d'édition: 1995
• Langue: anglais
• ISBN 10: 0412994410
• ISBN 13: 9780412994418
• Reliure: Relié
• Nombre de pages: 416
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible