Sensory Evaluation Of Food - Principles And Practices (Food Science Text Series) - Second Edition-..

Código: 233780 Marca: Springer Publishing

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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.

ISBN	9781441964878
Autores	Lawless, Harry T. ; Heymann, Hildegarde
Editora	Springer Publishing
Idioma	Inglês Americano
Edição	2
Ano de edição	2010
Páginas	850
Acabamento	Capa Dura
Dimensões	0025.00 x 0018.00