Sensory Evaluation of Food: Statistical Methods and Procedures (Food Science And Technology Ser. #16)
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- Synopsis
- Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.
- Copyright:
- 1986
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 510 Pages
- ISBN-13:
- 9781351416894
- Related ISBNs:
- 9780824773373, 9780203739884
- Publisher:
- CRC Press
- Date of Addition:
- 03/26/21
- Copyrighted By:
- MARCEL DEKKER, Inc.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.