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Sensory evaluation practices

Publisher: Amsterdam ; Boston : Elsevier Academic Press, ©2004.
Series: Food science and technology international series
Edition/Format:   eBook : Document : English
Summary:
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation.  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Sensory evaluation practices.
Amsterdam ; Boston : Elsevier Academic Press, ©2004
(DLC) 2004040480
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
ISBN: 9780126726909 0126726906 9780123820860 0123820863 9780123820877 0123820871
OCLC Number: 731720118
Description: 1 online resource (Online-Datei.).
Contents: Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems.
Series Title: Food science and technology international series
Responsibility: Herbert Stone and Joel L. Sidel.

Abstract:

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. This book emphasizes the importance of a scientific sensory  Read more...

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"In recent years there has been an effort to more closely link a product's sensory experience more closely with imagery and market strategy on a global basis...These issues, along with topics such as Read more...

 
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