Principles of sensory evaluation of food /

Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related t...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Amerine, Maynard A. (Maynard Andrew), 1911-1998, Pangborn, Rose Marie (Autor), Roessler, Edward B. (Edward Biffer), 1902-1993 (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Academic Press, 1965.
Colección:Food science and technology (Academic Press)
Temas:
Food > Sensory evaluation.
Food > Analysis.
Senses and sensation.
Food Analysis
Sensation
Sens et sensations.
Aliments > Analyse.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Senses and sensation
Food > Analysis
Food > Sensory evaluation
Geruch
Geruchswahrnehmung
Geschmacksqualit�at
Geschmackswahrnehmung
Lebensmittel
Psychologie
Acceso en línea:Texto completo
Descripción
Sumario:Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer.
Descripción Física:1 online resource (x, 602 pages) : illustrations
Bibliografía:Includes bibliographical references.
ISBN:9781483200187
1483200183
9781483225210
1483225216

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