Sensory evaluation practices /

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This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Stone, Herbert
Otros Autores: Sidel, Joel L.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; Boston : Elsevier Academic Press, �2004.
Colección:Food science and technology international series.
Temas:
Food > Sensory evaluation.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Academic Dissertation
Academic theses.
Th�eses et �ecrits acad�emiques.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • SENSORY EVALUATION PRACTICES; Food Science and Technology; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Introduction to Sensory Evaluation; The Organization and Operation of a Sensory Evaluation Program; Measurement; Test Strategy and the Design of Experiments; Discrimination Testing; Descriptive Analysis; Affective Testing; Special Problems; Epilogue; References; Index; Food Science and Technology.

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