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Sensory Evaluation of Food: Statistical Methods and Procedures

Sensory Evaluation of Food: Statistical Methods and Procedures

Michael O'Mahony
5/5 ( ratings)
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Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.
Language
English
Pages
510
Format
Hardcover
Publisher
CRC Press
Release
January 10, 1986
ISBN
0824773373
ISBN 13
9780824773373

Sensory Evaluation of Food: Statistical Methods and Procedures

Michael O'Mahony
5/5 ( ratings)
Read Download
Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.
Language
English
Pages
510
Format
Hardcover
Publisher
CRC Press
Release
January 10, 1986
ISBN
0824773373
ISBN 13
9780824773373

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