Sensory Evaluation of Food: Statistical Methods and Procedures
Michael O’Mahony
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.
سب زمرہ:
سال:
1986
اشاعت:
1
ناشر کتب:
CRC Press
زبان:
english
صفحات:
510
ISBN 10:
0824773373
ISBN 13:
9780824773373
سیریز:
Food Science and Technology
فائل:
PDF, 76.42 MB
IPFS:
,
english, 1986
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