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Sensory evaluation of food: principles and practices

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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 applications in the context of appropriate sensory methods. Chapters are constructed so that beginning students who want only the practical aspects of conducting sensory test will see clear instruction on how test should be conducted. Advanced students and practitioners will enjoy the more detailed sections on rationale and related issues.

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Availability

Detail Information

Series Title

Food science texts series

Call Number

[ITP-LIB-351]

Publisher

nyu : Springer., c2010

Collation

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

Language

English

ISBN/ISSN

9781441964878

Classification

TX546 .L38 2010

Content Type

-

Media Type

-

Carrier Type

-

Edition

2nd ed.

Subject(s)

Food

Specific Detail Info

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Statement of Responsibility

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