Sensory Evaluation of Food : Statistical Methods and Procedures Hardback
by Michael (University of California, Davis, California, USA Formerly ofFood Science and Tech O'Mahony
Part of the Food Science and Technology series
Hardback
- Information
Description
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.
Information
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Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:510 pages
- Publisher:Taylor & Francis Inc
- Publication Date:10/01/1986
- Category:
- ISBN:9780824773373
£280.00
£232.22
Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:510 pages
- Publisher:Taylor & Francis Inc
- Publication Date:10/01/1986
- Category:
- ISBN:9780824773373
