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Sensory Evaluation of Food

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  • 596 Nombre de pages
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This volume covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consum... Lire la suite
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Description

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.

Harry T. Lawless is Professor of Food Science at Cornell University where he teaches sensory evaluation. He has 35 years of experience in chemosensory research and psychophysics. He spent five years in consumer testing in industry, and serves as a consultant to various food and consumer products companies on sensory test methods. Hildegarde Heymann is Professor of Viticulture and Enology at the University of California at Davis where she teaches sensory evaluation of wine and sensometrics. She spent nearly 17 years at the University of Missouri as a professor of sensory science.

Informations sur le produit

Titre: Sensory Evaluation of Food
Sous-titre: Principles and Practices
Auteur:
Code EAN: 9781441964885
Protection contre la copie numérique: Adobe DRM
Format: eBook (pdf)
Producteur: Springer-Verlag
Genre: Technique chimique
nombre de pages: 596
Parution: 22.09.2010
Taille de fichier: 12.4 MB