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Sensory Evaluation of Food
Michael O'Mahony
其他書名
Statistical Methods and Procedures
出版CRC Press, 1986-01-10
主題Technology & Engineering / Food Science
ISBN08247733739780824773373
URLhttp://books.google.com.hk/books?id=8P--ySE9aeUC&hl=&source=gbs_api
EBookSAMPLE
註釋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.