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Sensory evaluation of food : theory and practice

Author: Gisela Jellinek
Publisher: Chichester, England : E. Horwood ; Deerfield Beach, FL, USA : Distributor for USA and Canada, VCH Publishers, 1985.
Series: Ellis Horwood series in food science and technology.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

An introductory textbook on the science of sensory evaluation. The book concentrates on the application of sensory analysis, explains every aspect of the methodology and includes practical advice.

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Additional Physical Format: Online version:
Jellinek, Gisela, 1921-
Sensory evaluation of food.
Chichester, England : E. Horwood ; Deerfield Beach, FL, USA : Distributor for USA and Canada, VCH Publishers, 1985
(OCoLC)689909283
Document Type: Book
All Authors / Contributors: Gisela Jellinek
ISBN: 0913655287 9780913655283 3527262164 9783527262168 089573401X 9780895734013
OCLC Number: 11113365
Language Note: Translation of: Sensorische Lebensmittel-Prüfung.
Notes: Translation of: Sensorische Lebensmittel-Prufüng.
Description: 429 pages : illustrations ; 24 cm.
Contents: General Introduction to Sensory Analysis; General Testing Conditions; Program of a Course; Taste; Odour; Aroma; Other Senses; Definition of Texture and Flavour; Threshold Tests with Substances from the Four Basic Tastes (With Intensity Exercises); Difference Tests_I Paired Difference Test: II Triangle Test: III Duo-Trio Test; Ranking Tests; Basis of the Flavour Profile and Dilution Flavour Profile Tests; Special Explanations and Testing Conditions; Organization of a Complete Training Course; Individual Steps in Selection of Test Subjects.
Series Title: Ellis Horwood series in food science and technology.
Other Titles: Sensorische Lebensmittel-Prufüng.
Responsibility: Gisela Jellinek.

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