Sensory Evaluation of Food : Principles and Practices
The field of sensory science has grown exponentially since the publication of the first edition of Sensory Evaluation of Food. Fifteen years ago, the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other...
Salvato in:
| Autori principali: | , |
|---|---|
| Natura: | Livre numérique |
| Lingua: | Anglais |
| Pubblicazione: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Edizione: | 2nd ed. 2010. |
| Serie: | Food Science Text Series
|
| Accesso online: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Sensory evaluation of food, principles and practices, Harry T. Lawless, Hildegarde Heymann, 2nd edition, 2010, New York, Springer, 1 vol. (XXIII-596 p.), 978-1-4419-6487-8 |
Sommario:
- Physiological and Psychological Foundations of Sensory Function Principles of Good Practice Discrimination Testing Similarity, Equivalence Testing, and Discrimination Theory Measurement of Sensory Thresholds Scaling Time Intensity Methods Context Effects and Biases in Sensory Judgment Descriptive Analysis Texture Evaluation Color and Appearance Preference Testing Acceptance Testing Consumer Field Tests and Questionnaire Design Qualitative Consumer Research Methods Quality Control and Shelf-Life (Stability) Testing Data Relationships and Multivariate Applications Strategic Research Erratum to: Similarity, Equivalence Testing, and Discrimination Theory