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Sensory evaluation practices

Author: Herbert Stone; Joel L Sidel
Publisher: Amsterdam ; Boston : Elsevier Academic Press, ©2004.
Series: Food science and technology international series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Stone, Herbert.
Sensory evaluation practices.
Amsterdam ; Boston : Elsevier Academic Press, ©2004
(DLC) 2004040480
(OCoLC)54407651
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Herbert Stone; Joel L Sidel
ISBN: 9780080474359 0080474357 9780126726909 0126726906 128090285X 9781280902857
OCLC Number: 123437026
Description: 1 online resource (xiv, 377 pages) : illustrations.
Contents: 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.
Series Title: Food science and technology international series.
Responsibility: Herbert Stone and Joel L. Sidel.
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Abstract:

The enjoyment of products is closely related to the senses, and in the case of food - taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for  Read more...

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