Sensory evaluation of food: principles and practices

The field of sensory science has grown exponentially since the publication of the first edition of Sensory Evaluation of Food. Fifteen years ago, the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Knowledge of the intricate cellular processes in chemoreception, as well as their genet…

Sensory evaluation of food: principles and practices

This volume covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides fundamental theories, psychological and statistical, that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are also demonstrated both as stand-alone material presented in appendices and as integrated applica…

Sensory evaluation of food: principles and practices

Edition

2nd ed.

ISBN/ISSN

9781441964878

Collation

xxiii, 596 p. : ill. ; 26 cm.

Series Title

Food science texts series

Call Number

[ITP-LIB-112]