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  5. Sensory Evaluation of Food: Statistical Methods and Procedures

Sensory Evaluation of Food: Statistical Methods and Procedures

(Bog, Hardback, Engelsk)
Forfatter: Michael (University of California O'Mahony
Sensory Evaluation of Food: Statistical Methods and Procedures
Forlag: Taylor & Francis Inc

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Beskrivelse

Covers various basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. This book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It is of interest to industry professionals and students.

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Alle detaljer

Forlag Taylor & Francis Inc
Forfatter Michael (University of California O'Mahony
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 10-01-1986
Første udgivelsesår 1986
Serie Food Science and Technology
Originalsprog United States
Sideantal 510
Indbinding Hardback
Forlag Taylor & Francis Inc
Sideoplysninger 510 pages
Mål 229 x 152
ISBN-13 / EAN-13 9780824773373